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Bengali spiced lamb steaks with chickpeas


  • Soak the chickpeas overnight in cold water.
  • When ready, drain, put them in a pot and cover well with fresh water. Then add 1-2 bay leaves, 2 whole cloves and 2 cardamom pods. Gently simmer for about 1½-2 hours until the chickpeas are tender.
  • After about 1½ hours, heat a little oil in a heavy-bottomed pan and seal the steaks on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions, garlic and fresh ginger until tender.
  • Then add the remaining cardamom pods, bay leaves and cloves, together with the ground coriander, cumin and chilli paste. Mix well and briefly cook to toast the spices.
  • Add 1 can diced tomatoes with about 1 cup stock and seasonings. Stir well, bring to the boil and return the lamb. Turn the heat down and gently cook for about 20 mins, adding more stock if needed.
  • Then add the chickpeas and cook for about another 20 mins. Taste for seasoning.
  • Serve with chopped coriander sprinkled on top.


  • 150 gm chickpeas
  • 4 bay leaves
  • 6 whole cloves
  • 8 cardamom pods, smashed
  • olive oil
  • 4-8 lamb steaks
  • 2 onions, finely chopped
  • 2 large garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 heaped tspn chilli paste
  • 2 cans diced tomatoes
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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