Grilled Lamb and Chickpea Tomato Curry

Lamb is a beautiful meat but it is not very affordable so when we find it at a good price we like to grab it and indulge.

2 pounds lamb shank cubed
1 medium onion minced
2 cloves garlic minced
1/4 cup parsley chopped
2 teaspoons cumin
1 teaspoon salt, black pepper, turmeric, paprika

2 cans chick peas drained and rinse
1 tablespoon olive oil
1 can diced tomatoes
1/2 tablespoon garamasala
1tablespoon turmeric
1 tablespoon cumin seed
1/2 tablespoon Corriander powder
1 tablespoon tomato paste
Salt and white pepper to taste
2 cans of water
1/2 cup split red lintels
2 tablespoons sour cream

Cube the lamb. Mix all of the spices, oil and parsley together. Add the lamb to the marinade and refrigerate. Let this sit for at least an hour. Place the meat on a hot grill. We use a grill basket but you can line your grates with aluminum foil. Add the spices and tomato paste to olive oil over medium heat. Let this cook until fragrant (about 2-3 minutes) add the chick peas and the tomatoes. Let this cook for a minute or two then add the water and the lintels. Let this summer until the lintels are tender and the sauce is reduced by half. Add the sour cream. Remove from the heat stir and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com