Lamb and Chickpea Curry

foodnetwork.com

Patty M

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced

¼ cup Madras curry powder

1 teaspoon ground paprika

1 teaspoon ground cumin

1 teaspoon roughly minced fresh rosemary leaves

1 teaspoon roughly minced fresh thyme leaves

½ teaspoon ground fennel seeds

Kosher salt and freshly ground black pepper

½ cup good olive oil

1 cup chopped yellow onion

1 tablespoon chopped fresh ginger

2 teaspoons minced garlic (2 cloves)

2 cups chicken stock, or vegetable stock, both preferably homemade

1 (13.5-ounce) can coconut milk

½ cup dry white wine

½ cup tomato paste (6 ounces)

½ cup dark brown sugar, lightly packed

3 tablespoons pure maple syrup

2 tablespoons harissa

1 cup (¾-inch-diced) carrots (4 carrots)

1 cup (¾-inch-diced) celery (2 large stalks)

½ cup golden raisins

4 cups canned chickpeas, rinsed and drained (45 ounces)

Steamed basmati rice, for serving

Plain whole milk Greek yogurt, for serving

Whole fresh parsley or cilantro leaves, for serving

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