Description

Coconut Lamb Curry with Chickpeas and Garlic Naan is a vibrant dish that captures the essence of tropical flavors right in your kitchen. Tender lamb simmered in a creamy coconut milk sauce, paired with hearty chickpeas and aromatic spices, creates a comforting meal perfect for any occasion. The addition of homemade garlic naan adds a delightful touch, making each bite even more satisfying. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is sure to impress your guests and leave them asking for more.

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 (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
2 cups vegetable broth
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Fresh cilantro, for garnish

Instructions

Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until golden brown. Add minced garlic and grated ginger; cook until fragrant.
Add lamb chunks to the pot and brown on all sides.
Sprinkle in ground cumin, coriander, and turmeric; stir to combine.
Pour in coconut milk and vegetable broth; bring to a gentle boil then reduce heat to simmer.
Stir in chickpeas, cover the pot, and cook for about 30 minutes until lamb is tender.
Adjust seasoning as needed and serve hot with freshly made garlic naan.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: Tropical/Indian-inspired

Nutrition

Serving Size: 1 cup (240g)
Calories: 455
Sugar: 5g
Sodium: 640mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 28g
Cholesterol: 85mg

Keywords: Quality ingredients enhance flavor; choose fresh lamb and premium coconut milk. For added depth, marinate the lamb with spices ahead of time. Simmering for longer allows flavors to meld beautifully—aim for at least an hour if you have time.