A simple and easy lamb curry recipe that is more than delicious! Made with simple spices, and pantry ingredients (tomatoes, chickpeas and peas) this Indian curry is bound to become a family favourite. It’s perfect the day of and even better as leftovers, which makes it ideal for reheating for an easy lunch or dinner the next day.
The secret to a great lamb curry
The secret to a great tasting lamb curry isn’t only in the spices, but also the cut of meat and how you cook it. For this recipe, I use pasture-raised, grass-fed, sustainably-sourced lamb shanks from my local butcher. Shanks, just like shoulder cuts are flavourful cuts that benefit from slow-cooking and and the addition of an acid (in this case tomato) to help tenderise it. Fresh tomatoes and a little tomato paste do the job here and the slow simmering of the sauce over low heat — this is key!
Indian curry inspired by the dish: lamb keema
Keema is a traditional southern Indian dish made of spiced ground meat, which is usually combined with peas or potatoes. It’s a hugely popular family dish, so I guess you could say it’s their equivalent to bolognese here on the continent. There are many different ways to make it and It can be served as a one-pot meal, or accompanied with flatbreads or rice. Just like this recipe for Indian lamb curry.
I really hope you will LOVE this curry as much as I do!
It’s not too spicy — I would even say mildly spiced
& Amazingly delicious (even as leftovers!)
Love curries and looking for more inspiration?
If you’re into curries, also be sure to check out my curry archive. Or if you are looking for more lamb recipe, then try Spicy Indian Eggplant Curry, Garam Masala Curry with Turkey & Spinach or Easy Garam Masala Chicken with Spinach.
Indian Lamb Curry with Chickpeas, Tomatoes & Peas
For the spice mix:
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chilli powder
- 2 teaspoons ground cumin
- 2 1/4 teaspoons garam masala
- 1 teaspoon sea salt
- 2 teaspoons mascabado cane sugar (or coconut palm sugar)
For the curry:
- 2 tablespoons extra-virgin olive oil
- 3 small yellow onions, finely chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons fresh peeled and grated ginger
- 500 g lamb rump, cut into 3cm pieces (alternatively lamb stew meat or shoulder steak)
- 3-4 medium vine-ripened tomatoes, chopped (about 450 g)
- 1 tablespoon tomato paste
- 200 ml water
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1/3 cup frozen peas, thawed (50 g - or more)
- fresh coriander leaves
To serve (optional):
- Steamed basmati rice, potatoes, naan bread or chapatis
In a small bowl, mix together the spices and set aside.
In a large deep-sided non-stick skillet (or wok), heat the oil over medium to medium-high heat and cook the onion, garlic and ginger for 5-7 minutes, until the onions are soft and translucent.
Add the lamb pieces and saute for 5 more minutes, stirring often, until lamb is coloured on all sides. Add the chopped tomatoes, tomato paste, spice mix, water and chickpeas. Stir to combine.
Bring to a light simmer, then reduce the heat to low, cover with a lid and cook gently for 35-40 minutes, stirring occasionally.
Stir in peas and heat through. Remove from heat, check seasoning and add more salt if desired. Stir in the cilantro or serve on the side as garnish.
Enjoy this dish on it own or feel free to serve with steamed rice, potatoes or Indian flatbread.
- I really enjoy this dish on its own, which makes for very decent meal for three. If you are serving four, then a side of rice or potatoes is the way to go.
- I prefer this curry with the peas, but it also tastes great without.
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