Lamb and Chickpea Curry

Submitted by Holly Boyall

Lamb and Chickpea Curry

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Serving: 4
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 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


  • - Heat half the oil in a large saucepan
  • - Cook onion until it starts to go translucent and set aside
  • - Coat the lamb pieces in flour then cook in remaining oil, in saucepan until it's just started to brown
  • - 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.
  • - Serve with rice, yogurt and coriander

11 thoughts on “Lamb and Chickpea Curry”

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

  2. 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!

  3. Talia Pershousr

    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.

  4. 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.

  5. 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!

  6. 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.

  7. 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.

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