India > Curries

Curried Quzi with Chickpeas Recipe

Ingredients with Measurements:
- 1 lb lamb shoulder, cut into cubes
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp cayenne pepper
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon

Step-by-step instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb shoulder cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove lamb from pot and set aside.
4. Add onion, garlic, and ginger to the pot and cook until softened, about 3-5 minutes.
5. Add curry powder, cumin, coriander, turmeric, paprika, cinnamon, cardamom, and cayenne pepper to the pot and stir until fragrant, about 1-2 minutes.
6. Add tomato paste and chicken broth to the pot and stir until well combined.
7. Add lamb back to the pot and bring to a boil.
8. Reduce heat to low and let simmer for 1 hour, stirring occasionally.
9. Add chickpeas to the pot and let simmer for an additional 30 minutes.
10. Season with salt and pepper to taste.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning lamb
- Low heat for simmering
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 27g
- Protein: 40g

Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken
- Chickpeas can be substituted with any other type of bean
- Chicken broth can be substituted with vegetable broth

Variations:
- Add diced potatoes or carrots for extra vegetables
- Use coconut milk instead of chicken broth for a creamier curry
- Add raisins or apricots for a sweeter flavor

Tips and tricks:
- Browning the lamb before simmering adds extra flavor to the dish
- Stirring occasionally while simmering prevents the curry from sticking to the bottom of the pot
- Adjust the amount of cayenne pepper to your desired level of spiciness

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through

Presentation ideas:
- Serve over rice or with naan bread
- Garnish with chopped cilantro or parsley

Pairings:
- Serve with a side salad or roasted vegetables

Suggested side dishes:
- Cucumber and tomato salad
- Roasted cauliflower

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out
- If the curry is too thin, let it simmer for longer to reduce the liquid

Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat

Food history:
- Quzi is a traditional Middle Eastern dish that is typically made with lamb and rice

Flavor profiles:
- Spicy, savory, and fragrant

Serving suggestions:
- Serve hot as a main dish

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Region: Indian

Taste: Spicy, Savory, Tangy, Aromatic, Herbal