Lamb and Chickpea Curry


September 14, 2015

Lamb and Chickpea Curry 5 0 5 2
  • 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


4 Reviews

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 !!

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: