Jamie Oliver Lamb and Chickpea Curry

This Jamie Oliver Lamb and Chickpea Curry is a beautifully balanced dish that brings together tender lamb, hearty chickpeas, and warm Indian spices in one comforting pot. With bold flavor, satisfying texture, and simple ingredients, this curry is a perfect choice for a cozy weeknight dinner or a make-ahead meal. It’s filling, freezer-friendly, and tastes even better the next day.

What is Jamie Oliver’s Lamb and Chickpea Curry?

Jamie Oliver’s Lamb and Chickpea Curry is a slow-simmered stew-style curry made with diced lamb, chickpeas, onions, garlic, ginger, and a blend of fragrant spices like cumin, coriander, and turmeric. Tomatoes form the base of the sauce, and fresh herbs or yogurt are often added as garnish. It’s a wholesome, rustic dish inspired by both Indian and Middle Eastern flavors.

Other Popular Lamb Leftover Recipes

Why You Should Try This Recipe

Rich and Hearty – Combines protein-packed chickpeas with tender lamb
Great for Batch Cooking – Freezer- and meal prep–friendly
One-Pot Simplicity – Easy to make with minimal cleanup
Customizable Heat – Make it mild or spicy depending on your taste
Ideal for Leftovers – Flavors develop and deepen overnight

Ingredients Needed to Make Jamie Oliver’s Lamb and Chickpea Curry

Diced Lamb (600g / ~1.3 lb – shoulder or leg)
Cooked Chickpeas (1 can – 400g, drained and rinsed)
Onion (1 large, finely chopped)
Garlic (3 cloves, minced)
Fresh Ginger (1 tbsp, grated)
Chopped Tomatoes (1 can – 400g)
Tomato Purée (1 tbsp)
Lamb or Vegetable Stock (400ml / ~1½ cups)
Ground Cumin (1½ tsp)
Ground Coriander (1 tsp)
Turmeric (½ tsp)
Garam Masala (1 tsp, added at the end)
Chili Powder or Fresh Chili (optional, to taste)
Olive Oil (2 tbsp)
Salt and Black Pepper (to taste)
Fresh Coriander (for garnish)
Natural Yogurt or Lemon Wedges (optional, for serving)

Equipment Needed

Large saucepan or Dutch oven
Wooden spoon
Chopping board and knife
Measuring cups/spoons

Instructions to Make Jamie Oliver’s Lamb and Chickpea Curry

Step 1: Brown the lamb

Heat olive oil in a large pan over medium heat. Add the lamb and brown it on all sides, working in batches if needed. Remove and set aside.

Step 2: Cook the aromatics

In the same pan, sauté the onion until soft and golden (about 8–10 minutes). Add the garlic and ginger, cooking for another minute.

Step 3: Add spices and tomato

Stir in cumin, coriander, turmeric, and tomato purée. Cook for 1 minute to bloom the spices. Add the chopped tomatoes and bring to a simmer.

Step 4: Simmer with chickpeas and lamb

Return the lamb to the pan along with the chickpeas and stock. Season with salt and pepper. Reduce heat, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.

Step 5: Finish and garnish

Stir in garam masala just before serving. Garnish with fresh coriander and serve with rice, naan, or a spoonful of yogurt.

What Goes Well With Jamie Oliver’s Lamb and Chickpea Curry

Steamed Basmati or Pilau Rice – Perfect for soaking up the sauce
Naan or Flatbread – Ideal for scooping the curry
Raita or Cucumber Yogurt Dip – Adds a cooling contrast
Pickled Red Onion or Mango Chutney – Bright and sweet side
Roasted Cauliflower or Aubergine – Complements the dish’s warmth
Simple Green Salad – Lightens the meal

Expert Tips for the Best Lamb and Chickpea Curry

Use Lamb Shoulder for Tenderness – Best for slow cooking
Toast Spices First – Enhances their aroma and depth
Chop Ingredients Evenly – Helps with consistent cooking
Simmer Slowly – The longer, the better for rich flavor
Add a Splash of Water if Needed – Keeps sauce from getting too thick

Easy Variations of Jamie Oliver’s Lamb and Chickpea Curry

Make It Spicy – Add fresh green chili or cayenne
Include Spinach or Kale – Stir in during the last 5 minutes
Add Coconut Milk – For a creamier version
Swap Chickpeas for Lentils – Red or brown lentils also work well
Use Beef or Chicken – If you don’t have lamb

Best Practices to Store Leftovers

Cool and Store in Airtight Container – Refrigerate for up to 3 days
Freeze in Portions – Lasts for up to 2 months
Reheat Gently on Stove or Microwave – Stir occasionally for even heating
Add Fresh Garnish After Reheating – Coriander or yogurt helps freshen up the dish
Avoid Reheating Multiple Times – Only reheat what you’ll eat

Nutrition Value (per serving, based on 4 servings)

Calories: ~490
Protein: ~32g
Fat: ~22g
Carbohydrates: ~30g
Fiber: ~7g

FAQs

Can I use canned chickpeas for lamb curry?

Yes. Canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them before adding to the curry.

What cut of lamb is best for this curry?

Lamb shoulder or leg works best. These cuts are ideal for slow cooking and become tender and flavorful as they simmer in the sauce.

Can I make this curry ahead of time?

Absolutely. In fact, the flavor deepens if made a day in advance. Store in the fridge and reheat gently before serving.

Can I freeze lamb and chickpea curry?

Yes. Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight and reheat thoroughly before serving.

Final Words

This Jamie Oliver Lamb and Chickpea Curry is a nourishing, flavor-packed meal that’s as good for your taste buds as it is for your weekly meal prep.

Ideal for weeknight dinners or weekend gatherings, it’s a reliable favorite you’ll want to make again and again.