Instant Coconut Curry Lamb & Chickpea Tagine

This quick coconut curry lamb tagine delivers a burst of Middle‑Eastern flavors with a hearty protein kick. The creamy coconut milk balances the warmth of cumin, coriander, and paprika for a comforting, wholesome dish. Ideal for busy weeknights, it cooks in just 35 minutes from start to finish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb ground lamb
• - 1 cup canned chickpeas, drained
• - 1 can coconut milk (13.5 oz)
• - 1 medium onion, diced
• - 2 cloves garlic, minced
• - 1 tbsp fresh ginger, grated
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - ½ tsp ground turmeric
• - ½ tsp smoked paprika
• - ¼ tsp cayenne pepper (optional)
• - 1 tbsp tomato paste
• - 1 tbsp fresh lemon juice
• - Salt and black pepper, to taste
• - 2 tbsp chopped fresh cilantro, plus extra for garnish
• - 2 tbsp coconut or olive oil

Instructions

1. 1. Heat oil in a large sauté pan over medium heat and brown the ground lamb until fully cooked, breaking it apart with a spatula. 2. Remove excess fat and add the diced onion; cook until translucent, about 3 minutes. 3. Stir in garlic, ginger, cumin, coriander, turmeric, paprika, and cayenne, sautéing for 1 minute until fragrant. 4. Mix in tomato paste and the drained chickpeas, coating the lamb mixture evenly. 5. Pour in the coconut milk, bring the mixture to a gentle simmer, and let it cook for 7–8 minutes until the sauce thickens slightly. 6. Stir in lemon juice, salt, and pepper; adjust seasoning as needed. 7. Reduce heat to low, cover, and let the tagine simmer for another 5 minutes to meld flavors. 8. Remove from heat, garnish with fresh cilantro, and serve hot over fluffy rice or quinoa. 9. Optional: If you prefer a thicker sauce, let it simmer uncovered for an additional 2 minutes.

Chef's Note

Pro tip: For an extra protein punch, toss in a handful of cooked lentils right before serving—they absorb the sauce beautifully and keep the dish hearty.

Make-Ahead Tips

Can be made up to 2 days ahead. Refrigerate and reheat gently on the stove—add a splash of water if the sauce has thickened.

Substitutions

Use ground turkey or beef instead of lamb; replace chickpeas with cooked lentils or white beans for a different protein profile; swap coconut milk with oat milk or a light Greek yogurt for a lower‑fat option.