Lamb and Chickpea curry | How to make Lamb and Chickpea curry

By Jamie Oliver  |  11th May 2016  |  
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  • Lamb and Chickpea curry, How to make Lamb and Chickpea curry
Lamb and Chickpea curryby Jamie Oliver
  • Prep Time

    10

    mins
  • Cook Time

    2

    1 /4Hours
  • Serves

    6

    People

29

0





Video for key ingredients

  • How to make Coconut Milk

  • Homemade Vegetable Stock

About Lamb and Chickpea curry

Making a curry from scratch doesn’t need to be complicated. When it comes to curry, the herbs and spices are the stars of the show. As long as you stock up on those and follow these simple instructions, you’ll be cooking up an incredible curry that is far tastier and healthier than a takeaway.

Lamb and Chickpea curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Lamb and Chickpea curry has always been everyone's favourite. This recipe by Jamie Oliver is the perfect one to try at home for your family. The Lamb and Chickpea curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Lamb and Chickpea curry is 10 minutes and the time taken for cooking is 130 minutes. This is recipe of Lamb and Chickpea curry is perfect to serve 6 people. Lamb and Chickpea curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Lamb and Chickpea curry. So do try it next time and share your experience of cooking Lamb and Chickpea curry by commenting on this page below!

Lamb and Chickpea curry

Ingredients to make Lamb and Chickpea curry

  • Olive oil
  • 300 gm diced lean lamb shoulder
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • 1 Teaspoon Chilli Powder
  • 1 tablespoon Madras curry powder
  • 5 cm piece of ginger
  • 4 cloves of garlic
  • 3 Onions
  • 10 curry leaves
  • 2 x 400 gm tins of chickpeas
  • 1 organic vegetable stock cube
  • 1 x 400 gm tin of plum tomatoes
  • ½ x 400 gm tin of light coconut milk
  • 200 gm baby spinach
  • 1 bunch of fresh coriander

How to make Lamb and Chickpea curry

  1. Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder.
  2. Cook gently for 15 minutes, or until browned all over, stirring occasionally.
  3. Meanwhile, peel and finely slice the ginger, garlic and onions.
  4. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
  5. Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
  6. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
  7. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced.
  8. Note to occasionally stir and scrape any bits from the bottom of the pan.
  9. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
  10. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

My Tip:

Bulking out your curries or stews with pulses and beans is a great way to make your meals go further and save money. Double bonus!

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