Lamb & Chickpea Curry


1 tablespoon
chili powder
1 tablespoon
1 tablespoon
1 teaspoon
2 pounds
ground lamb
large onion (chopped)
6 cloves
garlic (minced)
1 can
chickpeas (omit for low carb version)
1 can
tomato sauce
1 cup
broth (enough to simmer until the lamb is soft)
salt (to taste)
olive oil or coconut oil (enough to coat bottom of a large pot)


Coat bottom of a large pot with oil. Add spices and cook in the oil for 30 secs. Add the lamb, onion, garlic, chickpeas, and tomato sauce. Add enough broth to simmer the lamb until tender. The amount of broth and length of cooking time will depend on the quality of the meat and could range from 1 to 2 hours. The longer it takes to cook, the more broth you'll need. Salt to taste.  (Recip♦522)

Dietary Preferences: