1 Review

The grownups enjoyed this and I will make it again. This time I used leftover roast lamb that had been seasoned Greek style (lemon, garlic and rosemary I believe). I used a can of garbanzo beans. So I skipped down to step 4 to begin. I added the meat in step 5 after putting in the ground spices and before the tomatoes, so that I browned them just a tiny bit (as the meat was mostly already cooked). The seasonings were more subtle than I expected. Mild, but still flavorful. Next time I make it, I will use fresh lamb and soak the garbanzos from scratch. I only made a half recipe and that served our family of 4 just fine.

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MathMom.calif May 26, 2007
Curried Lamb With Chickpeas