Savor the rich flavors of this heartwarming lamb and chickpea curry, meticulously simmered in a slow cooker for an exceptionally tender and aromatic experience. Perfect for a cozy meal, this dish pairs beautifully with brown rice and offers the convenience of batch cooking for future enjoyment.
Large Onion, halved and thinly sliced
each
Madras Curry Paste
tablespoons
Chopped Tomatoes, canned
0 oz
Vegetable Bouillon Powder
teaspoons
Red Lentils
0 oz
Chickpeas, canned, including the liquid
0 oz
Ginger, grated
tablespoons
Cumin Seeds
teaspoons
Cinnamon Stick
each
Curly Kale, roughly chopped
0 oz
Lean Lamb Steaks, fat trimmed and cut into cubes
0 oz
Brown Rice, cooked
as needed