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Lamb and Chickpea Curry

Lamb and Chickpea Curry

The crunchy-sweetness of almonds and pomegranate pair well with this spiced lamb and chickpea curry.
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Prep Time: 15 minutes
Cook Time: 2 hours
(Optional Soak): 2 hours
Total Time: 4 hours 15 minutes
Author: Redwood Kitchen
Servings: 6

Ingredients

Spice Blend

  • 1 tablespoon smoked hot paprika
  • 2 teaspoon dried mint
  • 2 teaspoon sumac
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon aleppo pepper, (or ½ teaspoon red pepper flakes)
  • 1 teaspoon dried thyme
  • 1 teaspoon turmeric
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Curry

  • ¼ cup olive oil
  • 1 white onion, (halved and sliced into half-moons)
  • 1 " ginger, (peeled and minced)
  • 1 bay leaf
  • 3 cloves garlic, (minced)
  • 1 lb lamb shoulder or leg, (cut into 1″ chunks)
  • 1 cup dried chickpeas, (or canned, juices reserved)
  • 1 green bell pepper, (cored and chopped into 1″ chunks)
  • 1 cup canned crushed tomatoes
  • ½ cup almonds, (roughly chopped)
  • ½ cup pomegranate seeds
  • salt, (to taste)
  • fresh mint (for serving)
  • steamed basmati rice, (for serving)

Instructions

If using dry chickpeas, bring chickpeas, 4 cups of water, and a big pinch of salt to a boil in a small saucepan and then simmer for 1-2 hours, or until tender. Skip if using canned beans.

    Heat a large saucepan or dutch oven over a medium-high flame and then add all the spices and dry toast until very fragrant, about 2 minutes. Remove from pot and crush with a mortar and pestle or spice grinder.

      In the same pot, add the olive oil and lamb chunks and sear on all sides until browned, about 3-4 minutes per side. Remove with a slotted spoon, leaving the fat in the pot.

        Add the sliced onions and a pinch of salt to the pot and saute for 10-12 minutes. Stir often until the onions begin to brown on the edges. Then, add the ginger, garlic, bay leaf, and ground spices and cook for another 1-2 minutes until very fragrant.

          Add the cooked chickpeas, including the reserved liquid to the pot and scrap any browned bits off the bottom of the pan with a wooden spatula. If using canned chickpeas, add about 1 extra cup of water. Then, add the canned tomatoes, green pepper, and reserved lamb to the pot, cover and simmer on low for 2 hours.

            After the 2 hours, the curry should be thick and smooth but if it is still runny continue to cook uncovered for an additional 10-15 minutes. Taste and adjust for salt.

              Remove from heat and top with crushed almonds and pomegranate seeds. Serve over basmati rice with fresh mint.

                Course: dinner
                Cuisine: Mediterranean, Middle Eastern
                Keyword: almonds, chickpea, curry, lamb, pomegranate
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