Easy and Delicious Curry Lamb with Potato and Chickpeas Recipe | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a leaner protein option.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and cook faster.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can reduce costs and customize flavor.

Heat 2 tablespoons of olive oil in a clay pot over medium heat.

Add chopped onion and sauté until translucent.

Add 12 smashed cloves of garlic, chopped Scotch bonnet pepper, and cumin seeds; cook until fragrant.

Add 2 1/2 tablespoons of curry powder and let it fry for about 1.5 minutes to release flavors.

Stir in 1 diced medium tomato for acidity and balance.

Add 3 pounds of chopped lamb to the pot and stir to coat with the curry base; sear for 4-5 minutes without adding liquid.

Add 3 large potatoes, quartered, and 1 can of drained chickpeas to the pot; stir to combine.

Pour in enough water to cover the ingredients and bring to a boil.

Reduce heat to simmer and cook until lamb is tender and potatoes are cooked through, stirring occasionally.

Add coconut cream and stir to incorporate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens