1770 House lamb & chickpea curry from Cook Like a Pro: Recipes and Tips for Home Cooks (page 109) by Ina Garten

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Accompaniments: Perfect basmati rice

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Notes about this recipe

  • hannah_0qt5lh on March 27, 2026

    Delicious recipe, if a little too sweet for my liking! I would omit the brown sugar and add it to taste at the end. More tomato paste, harissa, and wine were welcome additions.

  • cora_3bay1q on February 28, 2026

    I love this recipe- one of my favorites and I’ve made numerous times for many people. I substitute cubed chicken breast for lamb, add a little caramel masala and double the celery /carrots. I also find that adding the vegetables during the first cook allows them to be a bit softer. Enjoy!

  • averythingcooks on August 30, 2020

    I made a 1/2 recipe but full disclosure means I admit to using 1 lb of cubed pork loin in place of lamb (#1....lamb is not readily available here AND #2... I don’t actually like lamb anyways). Now that that is out of the way, I now have a lovely hot pot to serve over rice. I did make most of it yesterday and added a few extra veg (chopped green onions & a handful of peas) when reheating tonight. At the last minute I added some hot pickled peppers with their brine and as a result we are eating this with a good scoop of yogurt to tame the extra heat. This IS really good!

  • anya_sf on January 27, 2019

    I made 1/2 recipe, but used the full amount of onion and carrots, and substituted 3 small zucchini for the celery. The sauce cooked down a lot, so I had to add an extra cup of broth for the final 30 minutes of cooking. It smelled AMAZING while simmering. I used mild curry powder and rose harissa, so there was a spicy kick, but not too much. I found it a tad sweet and would reduce the brown sugar and maybe omit the raisins next time. A squeeze of lime juice might also be good. Didn't need extra salt at the end. My family loved it and three people finished it all.

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