Jamie Oliver Lamb and Chickpea Curry Recipe

Looking for a rich, comforting curry that brings warmth to your table? This Jamie Oliver lamb and chickpea curry is a wholesome and satisfying dish packed with tender lamb, protein-rich chickpeas, and a deeply spiced tomato-based sauce. Perfect for batch cooking or a family dinner, this one-pot recipe blends bold flavors and nourishing ingredients for a true weeknight winner.

Why This Recipe Is a Must-Try

• One-Pot Simplicity: Everything simmers together in one pan, making cleanup easy and cooking efficient.
• Deep, Rich Flavor: The lamb slowly absorbs a fragrant blend of spices and tomatoes, creating incredible depth.
• Great for Leftovers: Like most curries, the flavors get even better the next day.
• High in Protein and Fiber: Lamb and chickpeas offer a nourishing balance of macronutrients.
• Freezer-Friendly: Make a double batch and store half for another weeknight meal.

Other Jamie Oliver Recipes

• Jamie Oliver Air Fryer Salmon
• Jamie Oliver Cauliflower Curry

What Is Jamie Oliver’s Lamb and Chickpea Curry Recipe?

It’s a slow-cooked curry made with lamb, canned chickpeas, onions, tomatoes, and a warming mix of spices. The dish is rich, hearty, and pairs beautifully with rice or flatbreads.

Jamie Oliver Lamb and Chickpea Curry Recipe Ingredients

• 600g lamb shoulder, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp curry powder or garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 400g canned chopped tomatoes
• 400g canned chickpeas, drained and rinsed
• 250ml water or lamb stock
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh coriander, for garnish
• 1 small red chili, chopped (optional for heat)
• Juice of ½ lemon (to finish)

Step-by-Step Instructions to Prepare Jamie Oliver Lamb and Chickpea Curry Recipe

Step 1: Brown the Lamb

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced lamb and cook until browned on all sides. Remove and set aside.

Step 2: Sauté the Base

In the same pot, add the remaining oil. Cook chopped onions over medium heat for 5–6 minutes until soft and golden. Add garlic, ginger, and chili (if using) and sauté for another 1–2 minutes.

Step 3: Add the Spices

Stir in curry powder, cumin, coriander, and paprika. Toast the spices for 1 minute to enhance flavor.

Step 4: Simmer the Curry

Return the lamb to the pot. Add chopped tomatoes, chickpeas, and water or stock. Stir everything together and season with salt and pepper.

Step 5: Cook Until Tender

Cover and simmer on low heat for 1.5 to 2 hours, or until the lamb is fork-tender and the sauce has thickened. Stir occasionally and add water if needed.

Step 6: Finish and Serve

Squeeze in lemon juice and sprinkle with chopped fresh coriander. Serve hot with rice or naan.

What to Serve With Jamie Oliver’s Lamb and Chickpea Curry

• Fluffy Basmati Rice: A simple side that soaks up the rich sauce beautifully.
• Warm Naan or Flatbread: Ideal for scooping every last bit of curry.
• Cooling Raita: A yogurt-based side dish that balances the spices.
• Fresh Cucumber Salad: Adds crunch and freshness to the plate.
• Pickled Onions or Chutney: Offer a sweet and tangy contrast to the curry’s warmth.

Expert Tips for Mastering Jamie Oliver’s Lamb and Chickpea Curry

• Use Lamb Shoulder: It has more marbling, which makes it tender and flavorful when slow-cooked.
• Let the Curry Rest: Allow it to sit for 15–20 minutes before serving to deepen the flavor.
• Add Stock for Richness: Use lamb or vegetable stock instead of plain water for added depth.
• Skim Fat If Needed: After simmering, skim excess fat for a lighter finish.
• Double the Batch: This curry freezes well, making it great for meal prep.

Variations of Jamie Oliver’s Lamb and Chickpea Curry

• Make It Spicier: Add extra chili or a spoon of chili paste for a fiery kick.
• Use Coconut Milk: For a creamier curry, stir in half a cup of coconut milk during the last 15 minutes.
• Add Spinach or Kale: Stir in greens at the end for extra nutrition.
• Try with Beef or Chicken: You can swap lamb for other proteins if preferred.
• Turn It Into a Stew: Add more stock and chopped vegetables like carrots or potatoes for a chunky stew.

How to Store Leftovers: Jamie Oliver Lamb and Chickpea Curry?

Transfer the cooled curry into an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.

How to Reheat Jamie Oliver Lamb and Chickpea Curry Leftovers?

• Stovetop Method: Reheat gently over medium heat, stirring occasionally until hot.
• Microwave Option: Heat in a microwave-safe dish, covered, for 2–3 minutes, stirring halfway through.
• Reheat From Frozen: Defrost overnight in the fridge or heat straight from frozen over low heat, adding a splash of water or stock.

Nutritional Value (per serving)

• Calories: 410 kcal
• Protein: 30g
• Carbohydrates: 24g
• Sugars: 6g
• Fat: 22g
• Saturated Fat: 7g
• Fiber: 6g
• Sodium: 480mg

FAQs

Can I use canned chickpeas in lamb curry?

Yes, canned chickpeas work perfectly in lamb curry. They save time and blend well into the sauce without needing pre-soaking or extra cooking.

What cut of lamb is best for lamb and chickpea curry?

Lamb shoulder is ideal for this curry because it becomes tender and flavorful when slow-cooked. You can also use lamb leg, but the shoulder provides better texture.

How do I thicken lamb curry without cream?

Simmer the curry uncovered toward the end to reduce the sauce naturally. You can also mash a few chickpeas into the sauce to thicken it without adding cream.

Can I freeze lamb and chickpea curry?

Yes, lamb and chickpea curry freezes very well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight before reheating.

Final Words

This Jamie Oliver lamb and chickpea curry brings together comfort, warmth, and flavor in one hearty dish. Whether you’re cooking for a family dinner or preparing meals ahead of time, it’s a satisfying recipe that delivers every time.

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