Lamb & chickpea curry

Name: Lamb & chickpea curry
Total time: 2 h 20 min
Yield: 6
Ingredients: olive oil; 300 g diced lean lamb shoulder; 1 teaspoon mustard seeds; ½ teaspoon ground turmeric; 1 teaspoon chilli powder; 1 tablespoon Madras curry powder; 5 cm piece of ginger; 4 cloves of garlic; 3 onions; 10 curry leaves; 2 x 400 g tins of chickpeas; 1 organic vegetable stock cube; 1 x 400 g tin of quality plum tomatoes; ½ x 400 g tin of light coconut milk; 200 g baby spinach; 1 bunch of fresh coriander

Nutritious & delicious

Dairy-freedf

“This incredibly easy curry is far tastier and healthier than a takeaway – enjoy! ”

Serves 6

Cooks In2 hours 20 minutes

DifficultySuper easy

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Nutrition per serving

Calories 263 13%
Fat 11.7g 17%
Saturates 6.1g 31%
Sugars 10.3g 11%
Salt 0.5g 8%
Protein 17.1g 34%
Carbs 23.4g 9%
Fibre 6.7g -

Of an adult's reference intake

Jamie's Food Revolution

By Jamie Oliver

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Ingredients

olive oil
300 g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200 g baby spinach
1 bunch of fresh coriander

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Jamie's Food Revolution

By Jamie Oliver

Find out more about Jamie\'s campaigns

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Method

Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
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.
Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
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.
Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.