Jamie Oliver Moroccan lamb with chickpeas
Jamie Oliver’s Moroccan lamb with chickpeas is a slow-simmered dish where lamb is cooked with aromatic spices, tomatoes, and chickpeas, creating a rich, stew-like curry inspired by Moroccan cuisine.
- Prep Time: 15 minutes
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: British
Ingredients
- 500g lamb (shoulder or leg, cut into chunks)
- 1 can (400g) chickpeas (drained and rinsed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 can (400g) chopped tomatoes
- 2 tablespoons olive oil
- 250ml stock (lamb or vegetable)
- Salt and pepper (to taste)
Optional additions:
- Dried apricots or raisins
- Fresh coriander
- Lemon zest
Instructions
Heat olive oil in a large pot over medium-high heat. Add lamb pieces and brown them on all sides. Remove and set aside.
In the same pot, add chopped onion and cook until softened.
Stir in garlic and ginger, cooking until fragrant.
Add cumin, paprika, and cinnamon. Cook briefly to release their aroma.
Return the lamb to the pot. Add chopped tomatoes and stock, stirring well.
Cover and simmer on low heat for about 60–75 minutes until the lamb becomes tender.
Stir in chickpeas and cook for an additional 15–20 minutes.
Season to taste, garnish with fresh coriander, and serve hot.