Lamb & 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.
Jamie's Top 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!
Jamie Oliver's Food Revolution: Jamie is urging all of us to cook for our lives. This recipe is one of Jamie’s 10 Food Revolution recipes that together can teach us all the skills we need to feed ourselves and our families good, nutritious food for years to come. For all 10 recipes go to jamiesfoodrevolution.org and celebrate the power of fresh, healthy, real food.
Recipe © Jamie Oliver. Photo © James Lyndsay
- olive oil
- 300g diced lean lamb shoulder
- 1 tsp mustard seeds
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp Madras curry powder
- 5 cm piece of ginger
- 4 cloves of garlic
- 3 onions
- 10 curry leaves
- 2 x 400g tins of chickpeas
- 1 organic vegetable stock cube
- 1x 400g tin of plum tomatoes
- 1/2 x 400g tin of light coconut milk
- 200g baby spinach
- 1 bunch of fresh coriander
- Equipment needed:
- Measuring spoons
- Large, deep saucepan with lid
- Wooden spoon
- Chopping board
- Tin opener
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. Meanwhile...
3. Peel and nely 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, occasionally stirring and scraping any bits from the bottom of the pan.
8. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
9. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.