Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened 10 to 15 minutes.
Remove saucepan from heat and add potato to onion.
Heat a large skillet over medium heat; cook and stir lamb working in small batches until browned about 5 minutes per batch.
Transfer browned lamb to onion mixture.
Stir curry into lamb-onion mixture and cook over medium heat for 1 minute.
Add water to lamb-onion mixture and bring to a boil.
Reduce heat to low cover saucepan and simmer until lamb is cooked through and potatoes are tender about 45 minutes.