Spicy Lamb and Chickpea Curry with Saffron Brown Rice

About this meal

A hearty Middle Eastern-inspired lamb curry simmered with chickpeas, tomatoes, and a blend of warm spices, served over fragrant saffron-infused brown rice. This meal is rich in protein and healthy fats to support healthy weight gain, bursting with spicy, sweet, and savory notes, and fully lactose-free.

Ingredients

• Boneless lamb shoulder, cubed — 400g
• Fresh chickpeas (soaked and boiled) — 1 cup
• Yellow onion, chopped — 1 large
• Garlic cloves, minced — 3
• Fresh ginger, grated — 1 tbsp
• Fresh tomatoes, chopped — 2 large
• Tomato paste (no additives) — 1 tbsp
• Olive oil — 2 tbsp
• Ground cumin — 1.5 tsp
• Ground coriander — 1 tsp
• Turmeric powder — 1/2 tsp
• Smoked paprika — 1 tsp
• Cinnamon stick — 1
• Bay leaf — 1
• Pitted dates, chopped — 2
• Fresh red chili, sliced — 1
• Sea salt — to taste
• Fresh cilantro, chopped — 2 tbsp
• Brown rice — 3/4 cup
• Saffron threads — a small pinch
• Water — as needed

Steps

1. Rinse and soak chickpeas overnight, then boil until tender. Set aside.
2. Rinse brown rice, soak saffron in 1 tbsp warm water, and start cooking rice according to package instructions, adding the saffron water halfway through.
3. Heat olive oil in a large pot over medium-high. Add onion, garlic, ginger, and sauté until fragrant and golden.
4. Add cubed lamb. Brown on all sides.
5. Add cumin, coriander, turmeric, smoked paprika, bay leaf, and cinnamon stick. Stir for 2 minutes.
6. Add tomatoes and tomato paste. Stir until tomatoes soften.
7. Add chickpeas, chopped dates, red chili, and sea salt. Pour in 1 cup water, bring to a boil, then lower heat to a simmer.
8. Cover and simmer for 45 minutes, stirring occasionally, adding more water if necessary.
9. Continue simmering until lamb is tender and sauce has thickened.
10. Finish with fresh cilantro, adjust seasoning. Remove bay leaf and cinnamon stick.
11. Serve curry over saffron brown rice.