Curry lamb, spinach and chickpea stew Recipe
Spicy with a milky creaminess, this robust stew came out of a craving for Indian food and a bunch of fresh organic produce from a local farm. A perfect meal for a cold winter night.
Can be made with any kind of meat – but we bought lamb center steaks and cubed them up and it was really good. Could also skip the meat altogether for a hearty vegetarian stew.
- 1 lb. lamb center steak, cubed into 1 inch squares
- 1 bunch fresh spinach, rinsed thoroughly
- 2 cans (15 oz./ea.) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 tbsp. olive oil
- 1 clove garlic, diced
- 1 tbsp. curry powder
- 1 tbsp. ground cinammon
- 1 tsp. tamarind
- 1 tsp. ground cloves
- 1 tsp. cayenne pepper
- 1 cup plain nonfat yogurt
- 1/2 cup half and half
- Heat olive oil in large saucepan. Sautee onions until translucent, about 5 minutes.
- Add diced meat and brown on all four sides. Diced garlic can go in now too.
- Add all spices, in any order, stirring frequently, once onions are cooked and lamb is browned
- Add sour cream and half and half
- Add rinsed spinach and chickpeas, stir for a minute straight until everything is mixed together.
- Simmer on low heat for about half an hour until it starts to smell really good.
- Serve over rice or mashed root vegetable bed.
Member recipes are not tested by the CHOW food team.