As April rolls into full swing, it’s time for one of my favorite annual celebrations—Earth Day! For me, a great way to honor Earth Day is by focusing on sustainability, and that includes in the kitchen. So, while Adrian was outside participating in a beach cleanup, I decided to make a flavorful, sustainable dish: Lamb and Chickpea Curry.
What makes this curry special is its emphasis on using ingredients packaged in recyclable steel cans, such as diced tomatoes, chickpeas, and tomato paste. Steel cans are not only made with up to 35% recycled material, but they can be recycled endlessly without losing quality. Plus, these cans are food-saving heroes—they help cut down food waste by keeping products fresher for longer and ensuring you have ingredients on hand when you need them.
So, if you’re looking for ways to mark Earth Day, why not start with a sustainable recipe like this one? Also, don’t forget to check out some tips on recycling steel food cans to help reduce your environmental footprint.
Slow-Cooked Lamb and Chickpea Stew (Bengali Mangsho Ghugni)
Inspired by Thali by Maunika Gowardhan
Prep and Cook Time: 1 hour, 30 minutes
Serves: 4
Ingredients
- 4 garlic cloves
- 2 tbsp fresh ginger, roughly chopped
- 3 tbsp olive oil
- 2 dried bay leaves
- 4 whole cloves
- 4 green cardamom pods
- 1 medium white onion, thinly sliced
- 2 bird’s-eye chilies, split lengthwise
- 1 tbsp ground coriander
- 1 tsp ground cumin
- ½ to 1 tsp Kashmiri chili powder (adjust to taste)
- 1 (14.5 oz) can diced tomatoes
- 2 tsp tomato paste
- 1½ lbs boneless leg of lamb, cut into small chunks
- 2 cups water
- 1 tsp sugar
- Kosher salt, to taste
- 1 (14.5 oz) can chickpeas, drained
- ½ tsp garam masala
- 1 red onion, finely chopped
- 2 tbsp freshly squeezed lime juice
To Serve
- Chopped cilantro
- Lime wedges
- Basmati or jasmine rice
Instructions
- Prepare the Garlic and Ginger Paste:
Blend the garlic and ginger with a little water until smooth. Set aside. - Cook the Aromatics:
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the bay leaves, cloves, and cardamom pods, and fry for 30 seconds until fragrant. Add the sliced onion and cook, stirring frequently, until golden brown—about 6-8 minutes. - Add Spices and Tomatoes:
Stir in the garlic-ginger paste and the split chilies. Fry for a minute, then add the ground coriander, cumin, and chili powder. Stir well, letting the spices bloom. Add the diced tomatoes, cooking for about 4 minutes, making sure to scrape up any browned bits from the bottom of the pan. If needed, add a splash of water to prevent sticking. Stir in the tomato paste. - Brown the Lamb:
Add the lamb chunks to the pan, stirring to coat them in the spices. Saute for 5-6 minutes until the lamb is browned on all sides. - Simmer:
Pour in the water, add the sugar, and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 40 minutes. Stir halfway through to prevent sticking. - Add Chickpeas and Finish Cooking:
Add the drained chickpeas to the pan, cover again, and continue cooking for 20-25 more minutes, or until the lamb is tender. Stir occasionally to ensure nothing sticks to the pan. Stir in the garam masala and finely chopped red onion. - Serve:
Remove from heat and serve the curry over a bed of basmati or jasmine rice. Garnish with freshly chopped cilantro and lime wedges for an extra burst of flavor.
Why This Recipe is Sustainable
This lamb and chickpea curry showcases sustainability by featuring steel food cans, which help reduce food waste and promote recycling. The use of canned chickpeas and tomatoes makes the dish convenient and eco-friendly, while also delivering delicious flavor.
FAQs
1. What is Bengali Mangsho Ghugni?
It’s a traditional Bengali curry that combines meat (usually lamb or goat) with chickpeas or dried peas, creating a rich and hearty dish perfect for slow cooking.
2. Can I use canned chickpeas instead of dried ones?
Yes! Canned chickpeas are perfect for this recipe since they save time and reduce the cooking process, while still providing great flavor and texture.
3. How do I store leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. The flavors will continue to deepen, making it even tastier the next day!
4. Can I substitute another protein for lamb?
Absolutely. You can swap the lamb for chicken, goat, or even beef depending on what you have on hand or your preferences.