Coconut Lamb Curry with Chickpeas and Garlic Naan
Coconut Lamb Curry with Chickpeas and Garlic Naan is a vibrant and comforting dish that transports your taste buds to tropical shores. Tender lamb is simmered in a creamy coconut sauce, enriched with aromatic spices, while protein-packed chickpeas add heartiness to every bite. Paired with homemade garlic naan, this meal is perfect for family dinners or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Ingredients
Scale
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) chickpeas, drained
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté onion until translucent, then add garlic and ginger until fragrant.
- Increase heat slightly and brown the lamb chunks on all sides for added flavor.
- Pour in the coconut milk along with your desired spices (like cumin or coriander). Bring to a gentle simmer and cover. Cook for about 1 hour until the lamb is tender.
- While the curry simmers, prepare the chickpeas if using dried ones.
- Add chickpeas during the last 15 minutes of cooking. Serve hot with freshly made garlic naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 90mg