Ingredients
Original
recipe makes 6 servings
2 1/4 pounds cubed lamb meat
5 teaspoons olive oil, divided
1 brown onion, chopped
2 red potato, peeled and cubed
1/2 cup curry powder
1/2 cup water
1/3 cup coconut milk
1/3 cup drained canned chickpeas (garbanzo
beans)
Directions
1.Place lamb in a bowl and drizzle 2
teaspoons olive oil over lamb; stir until coated.
2.Heat remaining 2 teaspoons olive oil
in a saucepan over low heat; cook and stir onion until softened, 10 to 15
minutes. Remove saucepan from heat and add potato to onion.
3.Heat a large skillet over medium
heat; cook and stir lamb, working in small batches, until browned, about 5
minutes per batch. Transfer browned lamb to onion mixture.
4.Stir curry into lamb-onion mixture
and cook over medium heat for 1 minute. Add water to lamb-onion mixture and
bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is
cooked through and potatoes are tender, about 45 minutes.
5.Mix coconut milk and chickpeas into
lamb-onion mixture and simmer until heated through, about 5 minutes.
