Quick Minced Meat Stew
40 min
Weeknight lifesaver. Meat, veg, potatoes — all in one pot and done in 40 minutes.
stewone-potmeat
Thinly sliced lamb from the freezer section meets a warmly spiced chickpea curry — proper weeknight comfort food that comes together in under an hour.
Instructions
- 1
Take the lamb out of the freezer and leave it on the counter to start thawing.
- 2
Finely chop the onion, garlic, and ginger, then fry them in a pan with the oil until soft and glossy. Add the turmeric, curry, and garam masala and fry for another minute until it smells fragrant. Tip everything into a pot.
- 3
Add the chickpeas, stock cubes, water, and chopped tomatoes. Bring to a boil, then lower the heat, put the lid on, and let it simmer for about 20 minutes.
- 4
Meanwhile, cook the rice according to the packet instructions.
- 5
Heat the pan again with a little oil and quickly fry the lamb until it changes colour, then add it to the pot.
- 6
Season with salt, pepper, and lime juice, and stir well so nothing catches on the bottom.
- 7
Serve the chickpea curry with the rice and scatter over the chopped coriander.
Per average serving
17
Calories
kcal
0.6
Protein
g
4
Carbs
g
0.1
Fat
g
0.5g
Fiber
1.1g
Sugar
486mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
17
Calories
kcal
0.6
Protein
g
4
Carbs
g
0.1
Fat
g
0.5g
Fiber
1.1g
Sugar
486mg
Sodium
Tips from the kitchen
- The lamb shavings don't need to be fully thawed before you fry them. Slightly frozen is fine, just make sure the pan is hot enough that they sear rather than steam. If the pan looks crowded, do it in two batches.
- Fry the spices with the onion mix for a full minute before moving on. This is the step people rush, and it matters. Raw turmeric and garam masala taste flat. You want the oil to go orange and the kitchen to smell like something is actually happening.
- The chickpeas go in with the tomatoes and stock from the start, which gives them time to absorb the spice base. After 20 minutes they should be soft but not falling apart. Give one a press between your fingers to check.
- Squeeze the lime in at the end, not earlier. Acid added too soon to a tomato-based curry can make the whole thing taste a bit sharp and thin. Added at the end it brightens everything without flattening the spices.
- The curry thickens as it sits. If you're making it ahead and reheating, add a splash of water when it goes back on the heat.
Ways to vary it
- If you want a bit of heat, add half a teaspoon of chilli flakes when you fry the spices. The base recipe is mild enough for kids, so this is worth knowing if you're cooking for adults only.
- You can swap the lamb shavings for thinly sliced chicken thighs if that's what you have. The cooking time stays the same, just make sure the chicken is cooked through before adding it to the pot.
- A spoonful of plain yoghurt stirred in at the very end makes the sauce a little creamier. Totally optional, but good if the lime makes it sharper than you'd like.
Storage & leftovers
Keeps well in the fridge for up to 3 days. The curry actually tastes better the next day once the spices have had time to settle in. It freezes fine too, though the chickpeas go a little softer after thawing. Reheat gently on the hob with a small splash of water, stirring now and then so the bottom doesn't catch.
What to serve with it
Naan or flatbread on the side is good for scooping up the sauce. A simple cucumber and yoghurt raita works well if you want something cooling alongside.
UC
By Untrained ChefPublished 25 June 2026
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