Lamb and Chickpea Curry


September 14, 2015

Lamb and Chickpea Curry 5 0 5 8
  • Prep: 10 mins
  • Cook: 6 hrs
  • 10 mins

    6 hrs

    6 hrs 10 mins

  • Yields: 4 - 6


1 Tbs vegetable oil

1 brown onion diced

500g lamb pieces

Plain flour to coat

290g korma curry paste

400g chickpeas drained and rinsed

400g diced tomatoes

270ml coconut cream

1 Tbs raw sugar

1 Tbs minced garlic

250g mushrooms quartered

50g baby spinach

Steamed rice, natural yoghurt and coriander to serve


1- Heat half the oil in a large saucepan

2- Cook onion until it starts to go translucent and set aside

3- Coat the lamb pieces in flour then cook in remaining oil, in saucepan until it's just started to brown

4- Put onion, lamb, curry paste, chickpeas, tomatoes, coconut cream, sugar, garlic, mushrooms in slow cooker on high for 6hrs. Add the spinach in 30mins before finished and give it a stir.

5- Serve with rice, yogurt and coriander

Submitted by Holly Boyall


11 Reviews

Lisa Rennie

February 3, 2021

Really easy and beautifully tender lamb dish. Used with Rogan Josh paste as all I had but an absolute hit…
Cubes of pumpkin and sweet potato instead of mushrooms.
Teenagers didn’t complain for a change…
Easy ingredient list and easy prep.

Jodi Winter

January 25, 2021

Oh my goodness!! I was looking for a new slow lamb chop recipe and I found this glorious recipe! The absolute bomb! I switched the mushrooms for pumpkin and used lamb chump chops. So delicious I had seconds myself. This recipe going into high rotation in my home.


April 30, 2020

This is my “go to” curry recipe. Easy ingredients list and absolutely delicious.


July 17, 2019

Super easy to make. I made this for my husband and I and used pumpkin instead of the chickpeas, and halved the sugar. It was fantastic and very flavoursome. Left overs for days and days. Could even be good to turn them into a pie!

lyn jay

February 24, 2018

I made this recipe minus the spinach and mushrooms ,cooked for 5 hours on high and 1/2 hour on low and used lamb lion chops with fat removed , simply delicious ,I also used 1 tablespoon of vindaloo curry paste instead of other paste ,served it with absorption jasmine rice and pappadoms. Will definitely make again.

Talia Pershousr

May 11, 2017

We had guests last night and decided to make this . I used 1kg of diced lamb (half was lamb chops and half was lamb rumps as I used what was in the freezer, just removed bones and most of fat) it was absolutely delicious. Only changes I made was extra meat and a little more coconut cream plus I left out the mushrooms and forgot to add the spinach haha but I did stir through roasted cashews at the end. Served with fluffy rice , warm tortillas and garlic yoghurt.

Vicky M

March 9, 2017

Amazing, both hubby and I went back for seconds!
I had my doubts, and did tweak a little but the flavours were just lovely, and the meat so tender.
My tweaks:
I left the meat to marinade in the curry paste first overnight, then floured and seared it.
I blended up the chic peas, tomatoes, onions and garlic cos I like a smoother curry sauce….and left out the mushrooms (as hubby doesn’t like them).
I put quite a lot of spinach in but will add even more next time as i love spinach.

This will be a weekly treat from now on!

Samantha Wootton

August 3, 2016

Amazing! Excellent flavour and lamb comes out so succulent and tender – a new family favourite!

Colleen Marslen

July 19, 2016

This is my new absolute favorite dish! Fantastic flavour, wouldnt change a thing!


May 13, 2016

This is one of my new fave “go to” recipes. Non complicated ingredients, pretty cheap & everyone who’s eaten it has loved it.


December 13, 2015

Absolutely delicious. Didn’t have any Korma paste so used Vindaloo instead. Wow fantastic !!

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