Indian Lamb and Chickpea Stew with Mint and Lemon Cous Cous


Indian Lamb and Chickpea Stew with Mint and Lemon Cous Cous


Kick start the New Year by making this super healthy, filling, and delicious Indian Lamb and Chickpea stew! I LOVE the heartiness and deep flavors of Indian cuisine and have been trying to educate myself more on the signature ingredients and how to differentiate between certain dishes. I’m calling this dish a “stew” because it doesn’t really fit into any specific subcategory (such as a vindaloo or masala), but nonetheless it is very tasty! Lamb is a very lean and healthy cut of meat and it is packed with nutritional benefits. When you add the chickpea, it adds an extra boost of fiber and protein that will keep you full for hours! You can serve it over a bed of jasmine rice, mashed potatoes, or the cous cous shown below!


(serves 6)


-          3 lb. ground lamb

-          2 15 oz. cans of tomato sauce

-          2 15 oz. cans of chickpeas, drained

-          ½ c. onion, chopped

-          3 cloves garlic, minced

-          1 tbsp. tomato paste

-          1 15 oz. can of coconut milk

-          1 tbsp. garam masala

-          1 tbsp. cayenne

-          1 tbsp. cumin

-          1 tsp. smoked paprika

-          1 tsp. coriander

-          1 tsp. salt & pepper combined

-          1/3 c. chopped cilantro

-          1 tbsp. ghee


1.       Sauté onion and garlic in ghee for 1-2 minutes over medium heat. Add ground lamb and cook for 5-10 minutes until mostly browned. Drain fat and return to heat.

2.       Add the spices and tomato paste and stir until fragrant.

3.       Add the chickpeas, tomato sauce and coconut milk, stir to combine. (I used a whisk to break up the coconut milk chunks). Cover with a lid, reduce the heat to low and simmer for 15-20 minutes.

4.       Remove from heat and add the chopped cilantro. Taste and adjust any seasonings.

5.       Serve with cous cous, rice or mashed potatoes!


Cous Cous:

*I used 2 boxes of Trader Joe’s pearled cous cous to serve 6 people, so cook whichever brand you use to package instruction, and for as many servings as appropriate for your dish.

-      1 tbsp. chopped mint

-      1 lemon, zested and juiced

-      Pinch of salt and pepper


1.       Cook the cous cous to package instruction.

2.       Remove from heat, fluff, and add the mint, lemon zest, lemon juice, spices. Stir to combine and serve!