Jamie Oliver: Lamb and Chickpea Curry Recipe

Jamie Oliver: Lamb and Chickpea Curry Recipe

  1. List Of Ingredients
  2. olive oil
  3. 300g diced lean lamb shoulder
  4. 1 teaspoon mustard seeds
  5. 1⁄2 teaspoon ground turmeric
  6. 1 teaspoon chilli powder
  7. 1 tablespoon Madras curry powder
  8. 5cm piece of ginger
  9. 4 cloves of garlic
  10. 3 onions
  11. 10 curry leaves
  12. 2 x 400g tins of chickpeas
  13. 1 organic vegetable stock cube
  14. 1 x 400g tin of plum tomatoes
  15. 1⁄2 x 400g tin of light coconut milk
  16. 200g baby spinach
  17. 1 bunch of fresh coriander
  1. Equipment
  2. Measuring spoons
  3. Large, deep saucepan with lid
  4. Wooden spoon
  5. Chopping board
  6. Knife
  7. Tin opener
  1. SERVES 6 | 2 HOURS 10 MINUTES


Jamie Oliver’s Food Revolution

Food Revolution Day is an annual global day of action that celebrates good, fresh, real food. It’s a day to shout about the benefits of cooking from scratch and, ultimately to show people that not only is fresh food tastier, changing their food choices can also make them healthier and happier.

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.

Join the food revolution and celebrate the power of fresh, healthy, real food. Sign up at jamiesfoodrevolution.org

Method

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 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, 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.

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!


Recipe © Jamie Oliver. Photo © James Lyndsay