Jamie’s Moroccan Lamb With Chickpeas is a warm, hearty dish that brings the bold, earthy flavors of North Africa into your kitchen. At its heart, it’s a slow-cooked stew made with tender lamb shoulder, fragrant spices like cumin and cinnamon and the earthy punch of chickpeas. Think rich tomato base, gentle heat from harissa or chili and sweet undertones from dried fruits like apricots or raisins.
This isn’t just a throw-it-in-the-pot stew. It’s a layered dish where spices bloom, meat softens into something magical and each ingredient plays a role. You can serve it with couscous, warm flatbread or even rice. but no matter what, it’s comfort food with character.
Jamie Oliver Moroccan Lamb With Chickpeas Recipe
Ingredients Needed
Let’s get to the good stuff: what you’ll actually need. Here’s a breakdown of the essentials.
For The Stew
- Lamb shoulder (boneless, cut into chunks). around 800g to 1kg. You want marbled, fatty meat that breaks down beautifully.
- 1 large onion – chopped
- 3-4 garlic cloves – finely chopped or crushed
- 1 thumb-sized piece of ginger – grated
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp harissa paste. optional but adds a spicy kick
- 1 tin (400g) of chopped tomatoes
- 1 tin (400g) of chickpeas. drained and rinsed
- A handful of dried apricots. chopped (or raisins if you prefer)
- Fresh coriander (cilantro) – for garnish
- Olive oil – for cooking
- Salt and pepper – to season
Optional Extras
- Lemon zest or preserved lemon. for a zingy twist
- A dash of honey. if you like a little sweetness
- Crumbled feta – for serving
Equipment Needed
No fancy tools here. This is rustic cooking at its best.
- Large heavy-bottomed pot or Dutch oven. for slow cooking
- Chopping board & sharp knife
- Wooden spoon – for stirring all that flavor together
- Grater or microplane – for the ginger
- Measuring spoons – for your spices (or eyeball it if you’re confident)
- Lid for your pot. crucial for keeping in moisture while it simmers
How To Make Jamie Oliver’s Moroccan Lamb With Chickpeas
Let’s walk through the process. It’s a few simple steps but each one builds flavor.
1. Brown The Lamb
Start by heating a splash of olive oil in your pot over medium-high heat. Add the lamb chunks in batches. don’t crowd the pan. You want them to sear, not steam. Once browned on all sides, remove them and set aside.
2. Soften Your Base
In the same pot, toss in the onion, garlic and ginger. Turn the heat down a little. Cook until the onion softens and turns golden. This is where your flavor base begins.
3. Toast The Spices
Add the cumin, cinnamon, paprika and coriander. Stir constantly for a minute or two. Toasting the spices wakes them up. It makes a big difference. don’t skip this part.
4. Bring It All Together
Stir in the harissa paste (if using), then add the chopped tomatoes, drained chickpeas, dried apricots and the browned lamb. Season with salt and pepper. Give it a good mix.
5. Simmer Gently
Pour in a little water if needed to loosen it slightly. Cover with a lid and let it simmer on low heat for about 1.5 to 2 hours. Stir now and then. You’ll know it’s ready when the lamb is fork-tender and the sauce is thick and rich.
6. Final Touches
Taste and adjust seasoning. Maybe a little more salt? A drizzle of honey? Some chopped preserved lemon for brightness? This is your moment to play.
What I Learnt
Cooking this dish taught me patience and appreciation for balance. The spices aren’t just there to smell nice. they each serve a role. Cinnamon gives warmth. Cumin adds depth. Harissa kicks things up a notch. And letting lamb stew slowly? It turns from tough to buttery soft.
I also learnt that sweetness isn’t something to fear in a savory dish. Apricots (or raisins) offer contrast that brings everything else alive. It’s that gentle sweetness that makes each bite moreish.
Most of all, I learnt to trust the process. This isn’t fast food. it’s slow, thoughtful and worth every minute.
Recipe Tweaks For Jamie Oliver’s Moroccan Lamb With Chickpeas
Jamie’s original recipe is rich, warm and fragrant-classic Moroccan flavors with a touch of British comfort. But you can definitely make it your own.
1. Swap the Meat (or Skip It Altogether)
Not a fan of lamb? No problem.
- Beef chuck works really well-it’s still hearty and slow-cooks beautifully.
- Chicken thighs are a lighter option and soak up all those spices like a sponge.
- For a vegetarian version, roasted cauliflower and sweet potatoes are perfect stand-ins. Add them towards the end so they don’t fall apart.
2. Turn Up (or Down) the Heat
Jamie usually keeps it mild. But if you like a bit of a kick, toss in:
- A chopped fresh chili
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Or a pinch of cayenne pepper
If you’re cooking for spice-sensitive eaters, just offer harissa on the side. That way, everyone’s happy.
3. Go Big on Spices
Don’t be shy with the spice rack. Jamie uses basics like cumin, coriander, cinnamon and paprika. Want deeper flavor?
- Toast your spices before adding them.
- Add preserved lemon or a spoon of ras el hanout for more complexity.
4. Boost the Chickpeas
Canned chickpeas are quick and easy but if you soak dried chickpeas overnight and simmer them yourself, the texture is amazing. They hold their shape and soak up all that flavor.
5. Play with Texture
Want a stew that eats like a meal? Stir in:
- A handful of raisins or chopped apricots for sweet little pops
- Toasted almonds or pine nuts for crunch
- A dollop of Greek yogurt or labneh on top before serving
Storage Tips For Leftovers
This dish actually gets better after a day or two, so don’t toss those extras.
Fridge Storage
- Let it cool completely first.
- Store in an airtight container for up to 4 days.
- When reheating, add a splash of water or broth to loosen it up. The chickpeas tend to soak everything in.
Freezer Tips
- Freeze in portions for easy lunches.
- Use freezer-safe containers or zip-top bags (laid flat for space-saving).
- Label them with the date. you’ll thank yourself later.
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It keeps well for up to 3 months.
Just defrost in the fridge overnight and reheat gently on the stovetop or in the microwave.
What To Eat With Jamie Oliver’s Moroccan Lamb With Chickpeas?
This dish is hearty but a good side can turn it into a feast.
1. Flatbreads
Warm pita or naan are perfect for scooping up that saucy goodness. Want to go all in? Try making homemade Moroccan khobz-dense, chewy, perfect with lamb.
2. Couscous or Bulgur
These grains soak up the sauce beautifully. Add a bit of lemon zest and chopped parsley to keep them fresh and light.
3. Roasted Veggies
Something simple like roasted carrots, eggplant or zucchini adds a lovely balance. Keep the spices light so they don’t compete with the lamb.
4. Pickles or Quick Preserved Lemon
A bit of acidity cuts through the richness. Moroccan preserved lemon or even quick-pickled red onions work wonders.
5. Yogurt Sauce
Mix plain yogurt with garlic, lemon juice and chopped mint. A spoonful on top gives you a creamy, cooling contrast.
FAQs
Can I Use A Different Type Of Meat Instead Of Lamb?
Yes, you can substitute lamb with beef, chicken, or even a plant-based protein like tofu or tempeh for a vegetarian version.
How Can I Make This Recipe Spicier?
To add more heat, you can increase the amount of chili flakes or use a spicier variety of chili peppers. Adjust to your taste!
Can I Prepare This Dish Ahead Of Time?
Yes, this recipe actually tastes better when made ahead! Just store it in the fridge, and reheat when you’re ready to serve.
