If you’re looking to indulge in a flavorful, slow-cooked curry that brings the warmth of Kerala’s kitchens straight to your plate, you’re in for a treat. Kerala Canteen presents a homestyle Chickpea Lamb Curry, blending the robust richness of lamb with the hearty texture of chickpeas in a base of coconut-infused spices.
Whether you’re hosting a dinner party or craving a comforting weekend meal, this curry delivers deep flavors, satisfying texture, and that nostalgic aroma of traditional South Indian cooking.
Why Choose Chickpeas and Lamb?
Chickpeas, also known as chana, are packed with plant-based protein and dietary fiber. When paired with lamb — a tender, nutrient-rich red meat — you get a well-rounded meal that’s satisfying and nutritious. Lamb offers a juicy richness that balances beautifully with the nutty, creamy texture of chickpeas. The result is a hearty curry that’s high in flavor, perfect with rice or flatbread, and bound to become a family favorite.
Ingredients You’ll Need
Main Ingredients:
- 500g lamb (bone-in preferred)
- 1.5 cups boiled chickpeas (or 1 can, rinsed and drained)
- 2 medium onions (finely chopped)
- 2 large tomatoes (pureed or chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp coconut oil
- Salt to taste
- Water (as needed)
Spice Powders:
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala
- ½ tsp black pepper
- ½ tsp fennel powder
- 1 cinnamon stick
Optional:
- ½ cup coconut milk (for richness)
- Fresh coriander leaves (for garnish)
Step-by-Step Preparation
Cooking a delicious dish becomes easier when the process is broken down into simple, clear steps. Step-by-step preparation not only saves time but also ensures that every ingredient is used correctly and every stage of cooking is followed with care.
Step 1: Marinate and Pressure-Cook the Lamb
Start by marinating the lamb with a pinch of turmeric, salt, and red chili powder. Let it sit for 20–30 minutes.
Transfer the marinated lamb to a pressure cooker, add about 1 cup of water, and cook for 3–4 whistles. This helps tenderize the meat and reduces total cooking time.
Step 2: Build the Base Masala
In a deep pan or wok, heat 2 tablespoons of coconut oil. Add mustard seeds and cumin seeds. When they begin to splutter, toss in curry leaves and slit green chilies.
Add finely chopped onions and sauté until golden brown. This takes about 8–10 minutes. The longer you caramelize the onions, the richer the flavor.
Add ginger-garlic paste and sauté until the raw smell disappears.
Step 3: Add Tomatoes and Spices
Stir in the chopped or pureed tomatoes. Cook until the mixture reduces and oil starts to separate.
Now add all the spice powders — turmeric, coriander, red chili, black pepper, fennel, and a stick of cinnamon. Cook this masala mixture for 4–5 minutes, stirring constantly.
Step 4: Combine Lamb and Chickpeas
Add the pressure-cooked lamb with its stock into the masala. Mix thoroughly to coat the meat with spices.
Add the chickpeas and additional water if needed to reach your desired consistency. Cover and simmer for 15–20 minutes on low-medium heat to allow the flavors to meld.
Step 5: Finish with Coconut Milk
(Optional but recommended) Add ½ cup of coconut milk and simmer for another 5 minutes. This gives the curry a luscious texture and balances the heat from the spices.
Garnish with chopped coriander before serving.
Cooking Tips from Kerala Canteen
Use fresh coconut, curry leaves, and coconut oil for authentic flavors. Balance spices carefully to bring out the true essence of Kerala cuisine.
1. Use Bone-In Lamb for Added Depth of Flavor
Bone-in cuts like lamb shoulder or leg release marrow and collagen while cooking, enhancing the depth of the curry. The bones enrich the gravy naturally without the need for artificial flavor enhancers.
2. Soak Chickpeas Overnight or Use Canned Ones for Convenience
Soaking dried chickpeas overnight helps them cook faster and improves digestion. If you’re short on time, canned chickpeas are a great substitute — just rinse them thoroughly to remove brine and excess sodium.
3. Slow-Cook for Maximum Flavor
While pressure-cooking speeds things up, allow the curry to simmer gently after adding all ingredients. A slow simmer of 30 minutes allows the spices to penetrate the lamb and chickpeas, resulting in a deeper, more unified flavor.
4. Adjust Spice Level Based on Preference
Kerala dishes are known for bold flavors and noticeable heat. Feel free to scale back the red chili and pepper if you prefer it milder. You can also add a splash of coconut milk to tone down the spice without losing flavor.
How to Serve Chickpea Lamb Curry
This curry is incredibly versatile and pairs well with a variety of Indian staples. Here are our top serving suggestions from the Kerala Canteen menu:
1. Steamed Basmati Rice or Kerala Red Rice
Light, fluffy basmati rice soaks up the curry’s flavorful gravy, making it an effortless match. For a more traditional touch, try Kerala Matta rice (red rice) — its nutty flavor and firm texture complement this thick curry beautifully.
2. Warm Chapatis or Malabar Parottas
Soft, fresh chapatis are great for scooping up tender lamb and creamy chickpeas. For a richer meal, flaky Malabar parottas add a buttery, layered bite that’s perfect for soaking up every drop of curry.
3. Appams or Dosas
Soft-centered and lacy appams offer a slight sweetness that contrasts beautifully with the spicy curry. Similarly, dosas, with their crispy edges, act as a sturdy base for the rich sauce — ideal for brunch or festive meals.
Nutritional Benefits
This dish isn’t just about flavor — it’s also loaded with nutrients:
| Nutrient | Approximate Value (per serving) |
| Calories | 450–550 kcal |
| Protein | 35g |
| Fiber | 9g |
| Iron | High |
| B12 | High (from lamb) |
| Healthy Fats | Medium (with coconut oil) |
It’s perfect for those on high-protein diets and ideal as a post-workout meal or a hearty lunch option.
Why You’ll Love This Chickpea Lamb Curry
- Rich, comforting & deeply spiced
- Naturally gluten-free
- High-protein with good fats
- Meal-prep friendly — flavors intensify overnight
- Customizable with vegetarian or dairy-free swaps
This curry is one of those dishes that taste even better the next day. Make a batch, enjoy it fresh, and look forward to leftovers!
Conclusion
This Chickpea Lamb Curry is a beautiful representation of Kerala’s home-cooked meals — slow, steady, and soulful. With a unique balance of spices, protein, and hearty ingredients, it’s an all-season crowd-pleaser.
Kerala Canteen is proud to share this signature recipe, which brings a taste of our heritage to your home kitchen. Whether you’re a seasoned cook or experimenting with Indian dishes for the first time, this curry is sure to impress.
Want to try the original version prepared by our chefs?
Book a table or order online and experience the real taste of Kerala — no passport required.
Frequently Asked Questions
1. Can I use mutton instead of lamb?
Yes, mutton works well but requires a longer cooking time. Be sure to pressure cook it for more whistles (about 6–7) to achieve the desired tenderness.
2. Can I skip the coconut milk?
Yes. Coconut milk adds creaminess, but it’s optional. You can skip it entirely or replace it with plain yogurt for a tangy twist.
3. Is this curry spicy?
It’s moderately spicy. You can adjust the spice level by reducing red chili powder and black pepper or adding more coconut milk to mellow it out.
4. Can this be made vegetarian?
Absolutely. Substitute lamb with mushrooms, tofu, or even paneer. The chickpeas will still provide the protein punch.
5. What makes private dining different from a regular restaurant experience?
Private dining offers a more intimate and tailored experience compared to a standard restaurant visit. Guests enjoy exclusive spaces, personalised menus, and dedicated
