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Slow Cooked Indian Lamb and Chickpea Curry
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Slow Cooked Indian Lamb and Chickpea Curry

Try this delicious Indian Spiced Curry! The lamb leg steaks are incredibly tender and the Wattie’s Chickpeas add a real bite. Try our slow cooker option for an easy mid-week dinner.

Makes 4
Prep Time 10 minutes
Cook Time 2 - 2 ½ hours
Ingredients
600g lamb leg steaks, chopped
1 onion, sliced
1-2 clove garlic, crushed
1 Tbsp curry powder (hot or mild)
2 Tbsp Wattie's Tomato Paste
2 x 400g cans Wattie's Indian Style Tomatoes
400g can Wattie's Chickpeas in Springwater, drained
Handful fresh coriander leaves, chopped to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

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Indian Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.

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Method
Step 1
Preheat oven to 160°C (regular).
Step 2
Heat a dash of oil in a flame proof casserole dish. Add chopped lamb and brown over a high heat. Remove lamb from the dish and set aside. Reduce heat. Add onion and garlic and cook until onion softens. Stir in curry powder and Wattie’s Tomato Paste and cook a further minute. Return lamb to the pan.
Step 3
Pour over Wattie’s Indian Style Tomatoes and add Wattie’s Chickpeas. Stir while bringing to the boil. Cover. Transfer to oven. Cook for 2 - 2 1/2 hours, until lamb is tender. Garnish with chopped coriander and serve with rice and your favourite green vegetables.
Tips
Turn the slow cooker onto low to preheat.
Brown the lamb in a frying pan over high heat. Transfer to the slow cooker.
Add all the other ingredients except for the chickpeas. Cover and cook on low for 5-6 hours until the meat is tender. Add chickpeas 1 hour before the end of cooking.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
600 g lamb leg steaks, chopped
1 onion, sliced
1-2 clove garlic, crushed
1 Tbsp curry powder (hot or mild)
2 Tbsp Wattie's Tomato Paste
2 x 400g cans Wattie's Indian Style Tomatoes
400 g can Wattie's Chickpeas in Springwater, drained
Handful fresh coriander leaves, chopped to garnish
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