Lamb Curry Stew with Chickpeas and Artichoke Hearts – 5 SP

When Thanksgiving is less than a week away, there is no escaping the fact that Fall is here.  Nights and mornings are chilly here now in Northern VA.  In our house, we have put our flip flops away for the next 7 months and dug our slippers out of the closet. Extra blankets have found their way to our beds, and our dog Maggie, who is a Wheaten Terrier mix, is in heaven on our sub-40-degree morning walks.


This is the type of weather that is perfect for eating a rich fragrant stew with the heat that curry lends it.

We are fortunate to have a grocery store near us that always has a good selection of lamb at decent prices.  My whole family loves lamb, and we eat it about once per month. It is a nice change from the usual line-up of chicken, beef, pork or fish.  I have a few recipes that make the most of its unique flavor, and my favorites use Indian or Mediterranean spices.
This recipe is a lovely blend of Indian spices with the addition of the Moroccan flavors of artichokes and olives.  The stew is very hearty, and you can vary the level of heat by the type of curry you use. Not all curries are created equal, and since curry is actually a blend of spices, the heat will vary by manufacturer.  I prefer Penzey’s The Now Curry – it packs a strong punch and may be too spicy for some, although cutting the amount used solves that issue.  If the curry you use is milder, you can add 1/4 teaspoon of cayenne pepper to lend the dish additional heat.

Feel free to substitute the meat used if your family doesn’t like lamb. If you choose to use chunks of chicken, reduce the cooking time at high pressure to 10 minutes.


Lamb Curry Stew with Chickpeas and Artichoke Hearts – 5 SP

A savory fragrant stew that will keep you warm on a cold evening.

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 2 pounds uncooked lean and trimmed lamb leg, loin, or stew meat, cut into 1-inch chunks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of curry powder
  • 1 tablespoon olive oil
  • 1 large uncooked onion, chopped
  • 1 clove garlic clove, minced
  • 1 cup canned beef broth
  • 14 1/2 ounces fire roasted diced tomatoes (canned), undrained
  • 15 ounces chickpeas (canned), drained
  • 14 ounces quarted artichoke hearts (canned), drained
  • 1/3 cup small green manzanilla olives
  • 2 tsp ginger root, freshly grated
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 tsp ground cinnamon
  • 1 Tbsp fresh lemon juice


  1. Toss lamb pieces with salt, pepper, and 1/2 tablespoon of curry. Heat tablespoon of olive oil in pressure cooker pot. Brown lamb on high saute, working in two batches. Remove lamb from the pot and place in a bowl.
  2. Saute onion and garlic until the onion starts to carmelize.
  3. After the onions are brown around the edges, pour in the cup of broth and scrape off any stuck on seasonings from the lamb and incorporate in with the onions. Your pressure cooker may not work properly if you have browned/burned on food on the bottom of the pot
  4. Add the lamb + any juices back to pot. Add the rest of the ingredients, except for the lemon juice, and stir to mix.
  5. Cook on high pressure for 12 minutes. Use quick pressure release.
  6. Stir in lemon juice and let stand for 5 minutes for flavors to blend.
  7. Yields about 1 1/2 cup per serving.
Cuisine: Low Calorie, Low Fat, Indian | Recipe Type: Curry, Stew


If you like your curry spicy, feel free to increase the amount of curry you use, and/or add 1/4 teaspoon of cayenne pepper.

Serve over Jasmine or Basmati Rice - 3 SP for 1/2 cup of cooked rice.

270 cal
3 g
46 g
17 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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