This easy Jamie Oliver 5 Ingredients Lamb Curry is a rich, hearty dish full of comforting flavors. Tender lamb is slow-cooked with aubergines, onions, and aromatic rogan josh curry paste, making it a simple yet satisfying meal. The addition of creamy yogurt adds a smooth finish, perfect for a quick, flavorful dinner!
This Lamb Curry Recipe Is From 5 Ingredients: Quick & Easy Food Cookbook by Jamie Oliver.
Why You Will Love This Lamb Curry Recipe
- Full of Flavor: The rogan josh curry paste brings a rich, authentic taste that makes the lamb and vegetables taste amazing.
- Simple Ingredients: You only need five ingredients that are easy to find, making it convenient and budget-friendly.
- One-Pan Cooking: Everything cooks in one pan, so there’s less mess to clean up, perfect for busy weeknights.
- Tender and Juicy Lamb: Cooking the lamb in the oven ensures it comes out tender and full of flavor every time.
- Quick Preparation: With just a few steps, this curry is ready to cook in the oven in no time, making it ideal for a delicious dinner that doesn’t require hours in the kitchen.
Jamie Oliver 5 Ingredients Lamb Curry Ingredients
- 400g (14 oz) lamb shoulder, bone out
- 2 large onions
- 800g (28 oz) aubergines (eggplants), about 2 large ones
- 2 tablespoons rogan josh curry paste
- 200g (7 oz) natural yoghurt
How To Make Jamie Oliver 5 Ingredients Lamb Curry
- Preheat the oven: Preheat your oven to 180ºC/350ºF/gas 4.
- Brown the lamb: Place a large shallow casserole pan on high heat. Dice the lamb into 3cm (1.2 inch) chunks and add them to the pan, fat-side down, to brown.
- Prepare the vegetables: Peel and dice the onions and aubergines into chunks about the same size as the lamb. Stir them into the pan with the lamb.
- Add seasoning and curry paste: Season with sea salt and black pepper, then stir in the rogan Josh curry paste and 1 tablespoon of red wine vinegar.
- Cook in the oven: Transfer the pan to the preheated oven and cook for 1 hour, stirring halfway through. If the curry looks too thick, loosen it with a splash of water.
- Finish and serve: Once the lamb is tender, taste the curry and adjust the seasoning. Ripple through the natural yoghurt, drizzle over ½ tablespoon of extra virgin olive oil, and finish with plenty of black pepper. Serve hot.
Recipe Tips
- Dice Evenly: Make sure to cut the lamb, onions, and aubergines into similar-sized pieces so they cook evenly and you get a consistent texture in every bite.
- Brown the Lamb Well: Take your time to brown the lamb on all sides before adding the other ingredients. This step adds a deep flavor to the curry.
- Stir Halfway Through: Remember to stir the curry halfway through cooking to make sure everything cooks evenly and nothing sticks to the pan.
- Add Water if Needed: If the curry looks too thick while it’s cooking, add a splash of water to keep it moist and prevent it from drying out.
What To Serve With Lamb Curry
This hearty lamb curry pairs well with steamed basmati rice, naan bread, roasted vegetables, or a simple green salad. It can also be served alongside mango chutney, yogurt raita, poppadoms, or pickled onions for a full and flavorful dinner.
How To Store Leftovers
- Refrigerate: First, let the leftover lamb curry cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the lamb curry to cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 180ºC/350ºF. Place the lamb curry in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes or until fully warmed through.
- In The Microwave: Transfer the lamb curry to a microwave-safe dish, cover with a microwave-safe lid, and heat on high for 2-3 minutes, stirring halfway through until hot.
- On The Stove: Place the lamb curry in a pan over medium heat. Stir occasionally and add a splash of water if needed. Heat until the curry is hot all the way through.
Jamie Oliver 5 Ingredients Lamb Curry Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 375
- Total Fat: 24.8g
- Saturated Fat: 10.3g
- Sodium: 1.1g
- Total Carbohydrate: 15.9g
- Dietary Fiber: 2.6g
- Sugars: 13.5g
- Protein: 23g
FAQs
Can I Use A Different Cut Of Lamb?
Yes, you can use lamb leg or lamb stew meat instead of lamb shoulder, but the cooking time may vary.
What If I Don’t Have Rogan Josh Curry Paste?
You can substitute with another curry paste or even make your own by blending spices like cumin, coriander, and turmeric with tomato paste.
How Do I Know When The Lamb Is Done?
The lamb should be tender and easily pull apart with a fork. If it’s still tough, cook it a bit longer.
Can I Use Greek Yogurt Instead Of Natural Yogurt?
Yes, you can use Greek yogurt, but it might make the curry a bit thicker. You can thin it out with a little water or milk if needed.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Lamb Stew
- Jamie Oliver 5 Ingredients Carrot Salad
- Jamie Oliver 5 Ingredients Chicken Pie
- Jamie Oliver 5 Ingredients Brussels Sprouts
Jamie Oliver 5 Ingredients Lamb Curry
Description
Jamie Oliver 5 Ingredients Lamb Curry is made with lamb shoulder, onions, aubergines, rogan josh curry paste, and natural yoghurt. This delicious lamb curry recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180ºC/350ºF/gas 4.
- Brown the lamb: Place a large shallow casserole pan on high heat. Dice the lamb into 3cm (1.2 inch) chunks and add them to the pan, fat-side down, to brown.
- Prepare the vegetables: Peel and dice the onions and aubergines into chunks about the same size as the lamb. Stir them into the pan with the lamb.
- Add seasoning and curry paste: Season with sea salt and black pepper, then stir in the rogan Josh curry paste and 1 tablespoon of red wine vinegar.
- Cook in the oven: Transfer the pan to the preheated oven and cook for 1 hour, stirring halfway through. If the curry looks too thick, loosen it with a splash of water.
- Finish and serve: Once the lamb is tender, taste the curry and adjust the seasoning. Ripple through the natural yoghurt, drizzle over ½ tablespoon of extra virgin olive oil, and finish with plenty of black pepper. Serve hot.
Notes
- Dice Evenly: Make sure to cut the lamb, onions, and aubergines into similar-sized pieces so they cook evenly and you get a consistent texture in every bite.
- Brown the Lamb Well: Take your time to brown the lamb on all sides before adding the other ingredients. This step adds a deep flavor to the curry.
- Stir Halfway Through: Remember to stir the curry halfway through cooking to make sure everything cooks evenly and nothing sticks to the pan.
- Add Water if Needed: If the curry looks too thick while it’s cooking, add a splash of water to keep it moist and prevent it from drying out.