why make this recipe
Coconut Lamb Curry with Chickpeas and Garlic Naan is a delicious and heartwarming dish. It combines tender lamb, creamy coconut milk, and hearty chickpeas, making it a perfect meal for family gatherings or cozy nights at home. The garlic naan brings a wonderful flair, making every bite special. It’s an excellent way to introduce your loved ones to the delights of curry and homemade bread!
how to make Coconut Lamb Curry with Chickpeas and Garlic Naan
Ingredients:
- 1 lb lamb, cut into pieces
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- 2 onions, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp curry powder
- 1 tbsp olive oil
- Salt to taste
- Fresh coriander for garnish
For Garlic Naan:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup yogurt
- 1/2 cup warm water
- 3 cloves garlic, minced
- Melted butter for brushing
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and cook until they become translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the lamb pieces to the pot and brown them on all sides.
- Sprinkle the curry powder over the lamb and mix well to coat evenly.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the chickpeas and let it simmer for 30-40 minutes or until the lamb is tender. Season with salt to taste.
- For the garlic naan, mix flour, baking powder, and salt in a bowl.
- Gradually add yogurt and warm water, mixing until a dough forms.
- Knead the dough for a few minutes, then let it rest for 30 minutes.
- Roll the dough into flatbreads, brush with melted butter, and sprinkle with minced garlic.
- Cook on a hot skillet for 2-3 minutes on each side until they turn golden brown. Serve the curry with garlic naan and garnish with fresh coriander.
how to serve Coconut Lamb Curry with Chickpeas and Garlic Naan
Serve the Coconut Lamb Curry in a bowl, allowing everyone to scoop up the delicious sauce with their garlic naan. This dish pairs well with a side salad or some basmati rice, but the garlic naan is usually a favorite! Don’t forget to add fresh coriander on top for a burst of flavor and color.
how to store Coconut Lamb Curry with Chickpeas and Garlic Naan
You can store any leftover Coconut Lamb Curry in an airtight container in the fridge for up to 3 days. Reheat it in a pot over medium heat or in the microwave. The garlic naan can also be stored in a sealed bag in the fridge for up to 2 days. Reheat it in a skillet or toaster oven to regain some of its original softness.
tips to make Coconut Lamb Curry with Chickpeas and Garlic Naan
- Adjust the spice level by using more or less curry powder according to your taste.
- Make sure to brown the lamb properly for extra flavor.
- Let the garlic naan rest before cooking to get a better texture.
- If you want a vegetarian option, you can replace the lamb with vegetables like spinach or potatoes.
variation (if any)
You can use chicken or beef in place of lamb if you prefer. For the garlic naan, feel free to add herbs like parsley or cilantro into the dough for extra flavor. You may also try adding spinach to the curry for added nutrition.
FAQs
1. Can I make the curry in advance?
Yes, you can prepare the curry a day ahead and reheat it before serving. The flavors will deepen and taste even better!
2. What can I use instead of lamb?
You can substitute the lamb with chicken, beef, or even a mix of vegetables for a vegetarian option.
3. Is coconut milk necessary for this recipe?
Coconut milk adds creaminess and flavor to the curry. You could use another type of milk, but it won’t taste the same. Try coconut yogurt if you want a dairy alternative.
