How to Make Jamie Oliver Lamb & Chickpea Curry

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, lamb & chickpea curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Lamb & Chickpea Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Lamb & Chickpea Curry is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have lamb & chickpea curry using 16 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Lamb & Chickpea Curry:

1. Take olive oil
2. Get diced lean lamb shoulder
3. Get mustard seeds
4. Take ground turmeric
5. Make ready chilli powder
6. Take Madras curry powder
7. Prepare piece of ginger
8. Prepare garlic
9. Get onions
10. Take curry leaves
11. Get x 400g (15-oz) tins of chickpeas
12. Prepare organic vegetable stock cube
13. Prepare x 400g (14-oz) tin of plum tomatoes
14. Get x 400 g (14-oz) tin or can of light coconut milk
15. Take baby spinach
16. Prepare fresh coriander/cilantro

Instructions to make Lamb & Chickpea Curry:

1. Heat 1 tablespoon of oil in a large, deep pan over a medium heat.
2. Then add the lamb…
3. Mustard seeds…
4. Ground turmeric…
5. And curry powder.
6. Cook gently for 15 minutes, or until browned all over, stirring occasionally. Meanwhile…
7. Peel and finely slice the ginger.
9. Peel and finely slice the garlic.
11. Peel and finely slice the onions.
13. Add the sliced ingredients….
14. And curry leaves to the pan.
15. Cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
16. Tip in the chickpeas (and their juice)…
17. Then crumble in the stock cube.
18. Pour in the tomatoes…
19. And 1 tin's worth of hot water.
20. Season lightly with sea salt and black pepper…
21. Then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
22. Cover with a lid, reduce the heat to low.
23. 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.
24. Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day).
25. Add the spinach, and stir well.
26. Then bring just back to the boil.
27. Have a taste and season to perfection, then tear the coriander leaves over the top.
28. Delicious served with brown basmati rice.

So that’s going to wrap it up for this special food lamb & chickpea curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!