Punjabi Lamb and Chickpea Stew in Garam Masala Gravy
Equipment
- Large Dutch oven
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, then remove the lamb to a plate.
- Add the onions to the same pot and cook until they turn soft and golden, about 8 minutes. Stir in the garlic and ginger and cook for 1 minute more.
- Sprinkle in the garam masala, cumin, and turmeric. Stir for 30 seconds until the spices smell fragrant.
- Pour in the diced tomatoes and cook for 3 minutes, scraping the bottom of the pot to loosen any browned bits.
- Return the lamb to the pot along with the chickpeas and chicken broth. Season with salt and pepper.
- Bring the mixture to a boil, then lower the heat, cover, and simmer for 1 hour until the lamb is tender. Stir now and then.
- Remove the lid and simmer 10 minutes longer if you want the gravy thicker. Serve over cooked rice and top with chopped cilantro.
Notes
If the gravy seems thin at the end, mash a few chickpeas against the side of the pot before the final simmer. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to three days and reheat gently with a splash of broth.
Course: Main Course
Cuisine: Indian
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board
Cuisine: Indian
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board