Lamb and Chickpea Tandoori Stew
The use of tandoori paste in this recipe brings an entirely new depth to the traditional lamb and chickpea curry. Highly aromatic, slightly tangy, very robust flavors.
Servings: 4 people
Ingredients
- 1/2 Kilo Lamb Shoulder cut into cubes
- 1 Cup Coconut Milk
- 3 Tablespoons Tandoori Paste
- 1 Cup Canned Chickpeas drained, washed
- 1 Cup Diced Canned Tomatoes
- 1 Pieces Onion finely chopped
- 1 Tablespoons Black Peppercorns
- 5 Pieces Green Cardamom Pods
- 3 Pieces Black Cardamom Pods
- 1 Teaspoon Cumin Seeds
- 2 Pieces Bay Leaves
Instructions
- Marinate lamb in a mixture of coconut milk and tandoori paste for an hour.
- Sautee onions in a lightly oiled pan.
- Add in black peppercorns, green and black cardamom, cumin seeds, and bay leaves. Roast for a minute.
- Add in canned tomatoes and continue roasting for another minute.
- Add in lamb with the marinade and bring to a boil.
- Transfer everything to the slow cooker and cook on low for 6 hours.
- Add in chickpeas and allow to heat for about 10-15 minutes.