Lamb curry with chickpeas, carrots and coconut milk

Ingredients for 4 servings:

• 600 g lamb
• 1 onion(s)
• 1 garlic clove(s)
• 300 g carrot(s)
• 1 can chickpeas, 240 g EW
• 1 piece(s) ginger, walnut-sized
• 1 small chili pepper(s), green
• 2 tbsp oil
• salt and pepper
• 1 tsp sugar, brown
• 2 tbsp curry powder, mild
• 400 ml coconut milk, unsweetened
• 2 tbsp cashew nuts
• ½ bunch parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

Pat the lamb dry, remove any tendons and fat, and cut into cubes. Peel and dice the onion and garlic. Peel and dice the carrots. Place the chickpeas in a sieve, rinse with cold water, and drain. Peel and finely dice the ginger. Split the chili pepper lengthwise, remove the seeds, and finely dice the flesh. Heat oil in a pan, sear the meat in batches on all sides, season with salt and pepper, and remove from the pan. Add the carrots and chickpeas to the frying fat and sauté. Remove the vegetables from the pan. Reduce the heat. Briefly sauté the onions, garlic, chili, ginger, sugar, and curry in the frying fat, then deglaze the pan with coconut milk. Add the meat to the sauce and cook in the covered pan for about 90 minutes. Add the carrots and chickpeas in the last 15 minutes. If the coconut milk is overcooked, add a little more chicken stock. Meanwhile, roast the cashews in a dry pan and roughly chop them. Rinse the parsley briefly, shake dry, and finely chop. Season the lamb curry to taste and serve sprinkled with the nuts and parsley. Serve with rice, chapati, or naan.