Lamb, Spinach and Chickpea Curry
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Ingredients

  • 3 pounds of
  • 21 total
  • 1 lb lamb, cut in 1/2" cubes (we used leftover leg of lamb)
  • 1 T fat (I used tallow - ghee, lard, or olive oil would also be fine)
  • 1 onion, diced
  • 2 cans chickpeas (or equivalent dried chickpeas, cooked)
  • 1 can organic diced tomatoes
  • 1 small can diced green chiles
  • 1 small can organic tomato paste
  • 1 bag baby spinach
  • 1 T cumin
  • 1 t coriander seed
  • 3 T curry powder (I used 1 T each of three Spice House curry blends I had on hand: Garam Masala, Vindaloo, and Rogan Josh)
  • 1 t cayenne
  • 1 can coconut milk (or 1 cup thick yogurt)

Instructions

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