Curried Lamb and Chickpeas with Braised Leafy Greens and Yogurt Dressing
This is healthy comfort food. I added more aromatics (ginger, onion, and curry spice) than the original recipe called for. Check out Alison Roman’s cookbook which is chock full of wonderful recipes.
Aromatic refers to herbs, spices and vegetables. These are cooked with fat, commonly butter or oil, at the beginning of a dish, and impart aromas and deep flavors.
Tweaked from Alison Roman’s Eating In
Curried Lamb and Chickpeas with Braised Leafy Greens and Yogurt Dressing
2-3 servings
Yogurt Sauce
1/2 cup full fat or 2 percent Greek yogurt
1 tsp minced garlic
1 tablespoon fresh lemon juice, or to taste
pinch of salt and pepper
Curried lamb, chickpeas and braised greens will be cooked in series in the same pan. Add salt and pepper at each stage to taste.
6 tablespoon olive oil, divided into thirds
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
1/2 medium yellow onion, small dice
pinch red pepper flakes
12 ounces ground lamb
1 Tbsp curry spice
1 15 ounce can chickpeas, drained, rinsed, and dried (allow to dry while prepping other ingredients)
2 bunches leafy greens such as red chard, separate leaves from stems, cut stems into inch dice
2 quartered fresh tomatoes
Kosher salt and freshly ground pepper
Mix ingredients to make yogurt sauce. Lemon and salt to taste. Refrigerate until use.
Heat a large skillet then add oil. When oil is warm, add garlic, ginger, onion and red pepper flakes and cook until onion is slightly opaque. Add oil as needed to avoid garlic from burning. Add lamb and curry spice and brown. Remove lamb mixture with a slotted spoon. Add additional oil and then chickpeas. Cook until crispy. Remove with a slotted spoon into the same bowl with lamb. Add additional oil and then add stems, cooking for a few minutes, and finally add the greens. Add a splash of water and cook greens down until soft.
ASSEMBLE: Plate yogurt sauce with greens and lamb/chickpeas. Add cut fresh tomatoes for additional health benefits and color.
