Jamie Oliver’s one-pan lamb curry is the easiest meal to prepare in only 10 minutes

This quick and simple curry only takes 10 minutes to prepare (Image: Getty)

Curry is the perfect dish to make to warm you up on a cold autumn evening, but many can be put off cooking it from home due to the time and effort.

However, Jamie Oliver has a lamb curry traybake that is incredibly simple to make as all you need to do is place all the ingredients in a tray and then leave it to slowly roast.

On his website, Jamie said: “Get this in the oven in no time, then sit back and enjoy the cooking aromas – perfect food to share.”

It only takes less than 10 minutes to prepare this curry and then all you have to do is leave it to cook in the oven for five hours.

This is the perfect autumn recipe to make to impress loved ones and make some heart comfort food, plus everything is cooked in one pan to help you save on the washing up afterwards.

All you need to do is put the ingredients on the oven and leave it to slowly roast (Image: Getty)

How to make a lamb madras curry traybake 

Ingredients (serves eight) 

• One lamb shoulder with the bone in (2kg)
• One jar of Madras curry paste (180g)
• 250g of yellow split peas
• Four red onions
• Four tomatoes
• One potato
• One piece of ginger (six-centimetre piece)
• One bulb of garlic
• Half a bunch of coriander (15g)
• 12 cloves
• Olive oil

This is the perfect recipe to keep you warm on a cold autumn day (Image: Getty)

Method

To begin, preheat the oven to 170C or Gas Mark 3, then boil the kettle.

Use a knife to make shallow criss-cross cuts all across the lamb. Season with salt and pepper then massage the lamb with half of the curry paste.

Pour the yellow split peas into a large high-sided roasting tray. Peel and chop up the onions, garlic bulb, tomatoes, potato, coriander and ginger.

Add all the vegetables to the tray, and then pour in the remaining curry paste. Stir in 1.2 litres of boiled water from the kettle, then sit the lamb on top.

Tightly cover the tray with tin foil coated in olive oil, then place in the oven. Let the tray toast in the oven for four and a half hours until the lamb is extremely tender.

After the time is up, remove the foil and base the lamb with juices from the tray, then cook for a final 30 minutes until the meat is golden.

When the lamb is ready, take out the oven, pull the chunks off the meat, and throw away any bones. Break up the potato and stir through the vegetables. Your tasty lamb madras curry is now ready to serve.