Jamie Oliver’s 5 Ingredients Lamb Curry is a wonderfully simple yet flavorful dish that brings out the best in lamb using just a handful of ingredients. This curry is perfect for those who love a hearty and warming meal with minimal effort. With its rich flavors and tender lamb, this recipe is ideal for a family dinner or a quick weeknight meal.

Why This Recipe Is a Must-Try

Minimal Ingredients: With just 5 key ingredients, this curry is simple yet packed with flavor.
Quick and Easy: Perfect for those who want a delicious homemade curry without spending hours in the kitchen.

Tender and Juicy Lamb: The slow cooking process makes the lamb tender and flavorful.
Great for Meal Prep: This curry keeps well and tastes even better the next day.
Full of Flavor: Despite the simplicity, the combination of spices and lamb creates a rich, satisfying dish.

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What is Jamie Oliver’s 5 Ingredients Lamb Curry Recipe?

Jamie Oliver’s 5 Ingredients Lamb Curry is a simple curry that uses lamb, curry paste, onions, tomatoes, and yogurt. The lamb is slow-cooked with these ingredients, resulting in a rich and flavorful curry that’s perfect for serving over rice or with naan bread.

Jamie Oliver 5 Ingredients Lamb Curry Ingredients

Lamb Shoulder (boneless): 600g (about 1.3 lbs), cut into chunks

Curry Paste: 4 tablespoons (choose your favorite type)
Onions: 2 large, sliced
Canned Tomatoes (diced): 400g (about 14 oz)

Plain Yogurt: 200ml (about 3/4 cup)

Step-by-Step Instructions to Prepare Jamie Oliver 5 Ingredients Lamb Curry

Step 1: Sauté the Onions

Heat a Pan: Place a large pan over medium heat and add a drizzle of oil.
Cook the Onions: Add the sliced onions and cook for 5-7 minutes until softened and golden.

Step 2: Add the Curry Paste

Stir in the Curry Paste: Add the curry paste to the onions and stir well to coat. Cook for 2-3 minutes to release the flavors of the spices.

Step 3: Cook the Lamb

Add the Lamb: Stir in the lamb chunks, making sure they’re coated in the curry paste and onions.
Brown the Meat: Cook the lamb for 5-6 minutes until browned on all sides.

Step 4: Add Tomatoes and Simmer

Add the Canned Tomatoes: Pour in the canned diced tomatoes and stir everything together.
Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the curry simmer for 1.5-2 hours, or until the lamb is tender and the sauce has thickened.

Step 5: Stir in the Yogurt

Add the Yogurt: Once the lamb is tender, remove the pan from the heat and stir in the yogurt for a creamy finish.

Season: Taste and adjust the seasoning with salt and pepper if necessary.

Easy Jamie Oliver 5 Ingredients Lamb Curry

What to Serve with Jamie Oliver 5 Ingredients Lamb Curry

Basmati Rice: Serve the curry over fluffy basmati rice to soak up the delicious sauce.
Naan Bread: Warm naan bread is perfect for dipping into the rich curry.

Cucumber Raita: A side of cucumber raita adds a refreshing contrast to the rich flavors.
Roasted Vegetables: Serve with roasted vegetables like cauliflower or carrots for added texture and nutrition.

Expert Tips for Mastering Jamie Oliver 5 Ingredients Lamb Curry Recipe

Use a Good-Quality Curry Paste: The curry paste is the main source of flavor, so choose one you really like. You can use mild or hot, depending on your spice preference.

Slow Cooking is Key: Allow the lamb to cook slowly to ensure it becomes tender and flavorful.
Add the Yogurt Off the Heat: Stirring in the yogurt at the end helps to create a creamy texture without curdling.
Adjust the Spice: You can increase or decrease the amount of curry paste to suit your heat tolerance.

Variations of Jamie Oliver 5 Ingredients Lamb Curry

Spicy Lamb Curry: Add fresh chilies or a pinch of cayenne pepper for extra heat.
Coconut Lamb Curry: Swap the yogurt for coconut milk to create a rich, creamy coconut lamb curry.
Lamb and Chickpea Curry: Add a can of chickpeas during the simmering stage to bulk up the curry and add more protein.

Vegetable Lamb Curry: Toss in some vegetables like spinach or bell peppers during the last 30 minutes of cooking for added color and nutrition.

How to Store Leftovers from Jamie Oliver 5 Ingredients Lamb Curry

Refrigeration: After cooking, allow the lamb curry to cool down completely. Transfer it to an airtight container to maintain freshness. Place it in the refrigerator, where it will stay good for up to 3 days. For best results, store in shallow containers to cool the curry quickly and evenly. Be sure to label and date the container so you can easily track how long it’s been stored.
Freezing: For long-term storage, you can freeze the lamb curry. To freeze, divide the curry into meal-sized portions and store it in freezer-safe airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn. The curry can be frozen for up to 3 months. When freezing, lay bags flat to save freezer space. Label with the date so you know when it was stored.

Storing in Mason Jars: For easy portion control and eco-friendly storage, you can store the lamb curry in mason jars. Ensure the jars are freezer-safe and leave some space at the top to allow for expansion. These can be stored in the fridge for up to 3 days or frozen for up to 3 months.

How to Reheat Jamie Oliver 5 Ingredients Lamb Curry Leftovers

Stovetop Reheating: Reheat your lamb curry over medium heat in a non-stick pan. To prevent the sauce from drying out, add a splash of water, stock, or coconut milk (if preferred for a creamier texture) to loosen it. Stir frequently to ensure even reheating. The lamb curry should reach an internal temperature of 165°F (74°C) before serving.
Oven Reheating: Preheat your oven to 160°C (320°F). Transfer the lamb curry to an oven-safe dish, cover with foil, and reheat for 20-25 minutes. If the sauce has thickened, add a bit of water or stock and stir before reheating. The foil helps to retain moisture and prevent the curry from drying out. Stir halfway through to ensure even reheating.

Slow Cooker Reheating: If you have more time and want a gentle reheating method, use a slow cooker. Place the curry in the slow cooker on the “Low” setting and heat for 1-2 hours, stirring occasionally. This method prevents overcooking the lamb and keeps the curry moist.
Reheating in the Instant Pot: For a quick reheating option, use the “Sauté” function on your Instant Pot. Place the leftover curry in the pot, add a little water or stock, and sauté for a few minutes, stirring frequently. This method brings the curry up to temperature quickly without drying it out.

FAQs

Can I use lamb leg instead of lamb shoulder for this curry?

Yes, you can use lamb leg instead of lamb shoulder. Lamb’s leg is leaner, so it may require slightly less cooking time. Make sure to monitor the tenderness and adjust cooking time accordingly.

Can I make this lamb curry in a slow cooker?

Yes, you can make this lamb curry in a slow cooker. Brown the lamb and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the lamb is tender.

How can I make the lamb curry spicier?

To make the lamb curry spicier, you can add more curry paste or mix in fresh chopped chilies or a pinch of cayenne pepper to increase the heat.

Can I freeze lamb curry?

Yes, lamb curry freezes well. Allow the curry to cool completely before transferring it to an airtight container. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.

Final Words

Jamie Oliver’s 5 Ingredients Lamb Curry is a perfect recipe for anyone looking for a quick and easy curry with maximum flavor and minimal fuss. The rich, tender lamb combined with the curry paste and yogurt creates a comforting dish that’s perfect for any occasion. Serve it with rice, naan, or your favorite sides for a complete meal that’s sure to impress. Enjoy the deep, rich flavors of this simple lamb curry!

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