Quick Curried Lamb or Beef Stew with Chick Peas

  • 1 teaspoon vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 12 ounces, ground lamb or beef
  • 1 Tablespoon hot Madras curry
  • 1 Tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon each:  ground coriander, salt, and pepper
  • 1 carrot, sliced
  • 1 sweet green pepper, cut into chunks
  • 1 can chick peas, rinsed and drained (19 ounce)
  • 1 can tomatoes, chopped (19 ounce) not drained
  • 1/4 cup raisins

In large non-stick skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened.  Add lamb; cook, breaking up with spoon, for 5 minutes or until no longer pink.

Drain off fat.  Stir in curry powder, cumin, coriander, salt and pepper; fry for a minute.  Add honey and ginger, carrot, green pepper, chick peas, tomatoes and juices and raisins; bring to boil.

Reduce heat to low; cook, stirring occasionally for 20 minutes or until vegetables are tender and sauce is thickened slightly.

Makes 4 servings.


1 Comment

Filed under food, Main Course, Protein

One response to “Quick Curried Lamb or Beef Stew with Chick Peas

  1. cookingblog

    hey nice post good wording you should come try my newest recipe strawberry shortcut yum! 🙂
    heres the way to try it out click here


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