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Masala lamb and chickpea stew

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Warm up from the inside out with this hearty Masala lamb and chickpea stew. Slow cooked, this dish is full of rich flavours.

  • Serves4
  • Cook time2 hour 25 minutes
  • Prep time20 minutes, (+ 8 hours soaking time)
Masala lamb and chickpea stew


  • ¾ cup (150g) dried chickpeas
  • 1kg boneless lamb shoulder, well-trimmed, cut into 5cm pieces
  • 1 tbs olive oil
  • ½ brown onion, thinly sliced
  • 1½ tbs finely chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 tsp garam masala
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • 3 tsp plain flour
  • 400ml can coconut milk
  • 400g can diced tomatoes
  • 2 small (200g) carrots, peeled, cut into 2cm pieces
  • ½ small (200g) celeriac, peeled, cut into 2cm pieces
  • 2 small (200g) parsnips, peeled, cut into 2cm pieces
  • 2 limes, cut into wedges, to serve
  • Coriander leaves, to serve
  • Flat breads, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the chickpeas in a large bowl and add enough cold water to cover them by 8cm. Soak them at room temperature for at least 8 hours or up to 1 day. Drain.
  2. Step 2

    Season the lamb with salt and pepper. Heat a large heavy pot over medium-high heat. Add the oil and half of the lamb to the pot. Cook, turning as needed, for 10 mins or until brown on all sides. Transfer the lamb to a plate. Repeat with the remaining lamb and set aside.
  3. Step 3

    Pour off all but 1 tbs of the oil. Add the onion to the pot and sauté, stirring to scrape up any browned bits, for 3 mins or until the onion is tender and golden. Add the ginger, garlic, garam masala, cayenne and cumin. Sauté for 1 min or until fragrant. Sprinkle the flour over and stir for 1 min. Stir in the coconut milk, tomatoes, chickpeas, lamb, 2 tsp sea salt flakes and 1½ cups (375ml) water. Bring the mixture to a simmer.
  4. Step 4

    Reduce the heat to low, cover and cook, stirring occasionally, for 1 hour. Add the carrots, celeriac and parsnips and cook for 1 hour longer or until the meat, chickpeas and vegetables are tender. Skim off any excess fat from the surface of the stew. Season to taste with salt and pepper.
  5. Step 5

    Ladle the stew into shallow bowls and serve with the lime wedges, coriander and flat breads.