Mary Berry Lamb and Chickpea Curry Recipe – Tender, Spiced, and Properly Comforting

the first time I made this lamb and chickpea curry, it looked more like a beige stew than the deep, fragrant dish I’d imagined. I’d rushed the browning stage — big mistake. The lamb never developed that caramel edge that gives the sauce real depth.

The next time, I slowed down, browned it properly (the house smelled heavenly), and added a splash of stock to lift all those tasty bits from the pan. That’s when it turned into something special — tender lamb, soft chickpeas, and a thick, rich gravy that just begged for a scoop of basmati rice.

If you’ve ever wondered how to make a curry that’s deeply spiced but not heavy or oily, let me show you how I finally got it right.

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Why This One Works So Well

• The slow simmer magic: The lamb shoulder softens beautifully when given time — an hour too short, and you’ll taste it.
• The spice layering: Toasting the cumin, coriander, and turmeric before adding tomatoes makes a world of difference. Most recipes skip that, but it’s key.
• Chickpeas that hold up: I tested both canned and dried — canned worked brilliantly and saved an hour of faff.
• Garam masala at the end: Stirring it in right before serving keeps that warm, perfumed note alive instead of lost to long cooking.

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INGREDIENTS + WHY THEY MATTER

• Lamb shoulder (600g): Best for slow cooking — it turns silky, not stringy. I tried leg once, and it went a bit dry.
• Cooked chickpeas (400g): Protein and texture. Canned works fine — just rinse well.
• Onion (1 large): Gives body and sweetness; don’t rush this step.
• Garlic & fresh ginger: The soul of this curry — grate the ginger, don’t chop it.
• Chopped tomatoes (1 can): The base of the sauce; I prefer Italian ones for sweetness.
• Tomato purée (1 tbsp): Deepens color and flavor.
• Ground cumin, coriander, turmeric: The essential spice trio — toast them for 30 seconds before adding liquid.
• Garam masala (1 tsp): Added right at the end to keep its lift.
• Stock (400ml): I use homemade chicken stock when I can — lamb stock if you’ve got it.
• Fresh coriander: Never skip this; it brightens everything.
• Olive oil, salt, pepper: The quiet heroes that bring it all together.

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Making It Yours (Without Ruining It)

• Spice Level: Add a fresh green chilli or a pinch of cayenne if you like it fiery.
• Creamier Texture: Stir in a splash of coconut milk for a mellow twist.
• Vegetarian Version: Swap lamb for roasted aubergine and double the chickpeas.
• Gluten-Free: It already is — just check your stock cube.
• Freezer-Friendly: Yes! This actually tastes better the next day.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Lamb turned tough	Cooked too hot or too short	Simmer gently for 1½–2 hours
Sauce too thin	Didn’t reduce enough	Take the lid off for last 15 mins
Curry tasted flat	Skipped blooming the spices	Always toast spices before adding liquid
Chickpeas mushy	Added too early	Add halfway through simmering

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How to Make Mary Berry’s Lamb and Chickpea Curry

1. Brown the lamb – Heat olive oil in a large heavy pan. Add lamb in batches and brown well. Don’t crowd it.
2. Cook the aromatics – Add onion, cook until golden. Stir in garlic and ginger for one minute.
3. Bloom the spices – Stir in cumin, coriander, turmeric, and tomato purée. Cook 30 seconds until fragrant.
4. Build the base – Add chopped tomatoes, scraping up any brown bits. Return lamb to pan.
5. Simmer slow – Pour in stock, season, cover, and simmer 1½–2 hours. Stir occasionally.
6. Add chickpeas – Stir in chickpeas halfway through so they stay firm.
7. Finish with garam masala – Add at the end for fragrance. Garnish with coriander.

Serve with fluffy basmati rice, naan, and a dollop of yogurt.

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Tips From My Kitchen

• My cast-iron casserole gives the best slow simmer — even heat, no burning.
• If the sauce feels too thick, add a splash of boiling water, not stock.
• Always taste before serving — garam masala can vary in strength.
• Leftovers reheat beautifully, but don’t reboil or the lamb toughens.

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Storage + Serving

• Fridge: Up to 3 days in an airtight container.
• Freezer: Up to 2 months — thaw overnight, reheat gently.
• To Serve: Pair with lemon wedges, coriander, and cucumber raita.
• Texture after freezing: Slightly thicker, but even more flavorful.

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FAQs – Mary Berry Lamb and Chickpea Curry

Q: Can I make Mary Berry’s lamb and chickpea curry in a slow cooker?
A: Yes — brown the lamb first, then cook on low for 6–7 hours or high for 3–4. Add chickpeas in the last hour.

Q: Can I use leftover roast lamb?
A: Absolutely. Just reduce simmering time to 30 minutes since the meat’s already cooked.

Q: What’s the best side dish for lamb curry?
A: Steamed basmati rice, garlic naan, or even roasted cauliflower. I love it with a quick cucumber yogurt salad.

Q: Why is my lamb curry watery?
A: It hasn’t reduced enough — uncover the pan and simmer until it thickens. Or stir in a spoon of tomato purée.

Q: Can I add spinach or kale?
A: Yes — add in the last 5 minutes. It wilts beautifully into the sauce.

Q: How long can I store leftover lamb curry?
A: 3 days in the fridge, 2 months in the freezer. Always reheat once only.

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Other Recipes You May Like

• Mary Berry Friday Night Lamb Curry Recipe
• Mary Berry Thai Chicken and Vegetable Curry
• Mary Berry Cauliflower And Sweet Potato Curry

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