Lamb, chickpea & spinach curry with masala mash

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Emma Lewis

9 ratings

Most people would make this again

Recipe by Emma Lewis

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1. Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
2. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

Per serving

469 kcalories, protein 38g, carbohydrate 48g, fat 15 g, saturated fat 5g, fibre 6g, salt 1.04 g

Latest comments and suggestions

• kyoko

  06 November 2007

  kyoko rated this recipe

  

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• chillidog

  07 November 2007

  chillidog rated and commented on this recipe

  

  This was great with our home made garam masala and a cold beer.

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• Sally

  19 November 2007

  Sally commented on this recipe

  This is a delicious recipe. I will add some chilli next time to give it a little kick! I cooked mine in the oven for a couple of hours instead of on the hob.

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• debdog123123

  07 December 2007

  debdog123123 rated and commented on this recipe

  

  Fab, and the mash makes a lovely change.

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• Barney

  06 January 2008

  Barney commented on this recipe

  fab recipe made a bit special by using the mash instead of rice. Used the mash with sausages and gravy for a different midweek treat.

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• Kristel

  12 January 2008

  Kristel rated and commented on this recipe

  

  A lovely dish. I served it with brown rice instead of the mash. Next time I make it I will use the mash and will leave out the spinach. A really filling tasty meal.

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• Katiekoo

  24 January 2008

  Katiekoo rated this recipe

  

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• gemma_hill

  29 January 2008

  gemma_hill rated and commented on this recipe

  

  Really simple and so tasty. It really is a must cook!

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• DomesticLou

  31 January 2008

  DomesticLou commented on this recipe

  This is incredibly good, took longer than I'd normally spend on a mid-week meal but once the lamb is cooking you can walk away & leave it. Next time I'll try it in the slow cooker. In fact, this was so good we shared the whole amount between 2 of us which I probably shouldn't admit.

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• jac's cafe

  09 February 2008

  jac's cafe rated this recipe

  

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• Kate

  24 February 2008

  Kate rated and commented on this recipe

  

  This was lovely though I possibly added slightly too much of the spices. I made enough for 2 portions of the lamb mixture and tomorrow I'm going to try it with rice and stir the yoghurt into the curry sauce. It might also go well with pitta bread

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• Clairet

  12 March 2008

  Clairet commented on this recipe

  This is delicious really tasty. I made it for 2 however used half quantity of meat but used full quantity of rest of ingredients plus large tin of chick peas. Worked fine

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• Jane

  12 July 2008

  Jane rated and commented on this recipe

  

  Fab recipe. I had some lamb stewing meat and rather than make the usual stew with it, I fancied a curry. This recipe was exactly what I was looking for. I doubled the quantities (so that I could make some portions for the freezer) and fried the meat to seal it and then chucked it all in the slow cooker - it came out beautifully. However, both my husband and I felt it needed a bit of heat. I've just taken one of the freezer portions out and added some hot chilli powder to it, and it is now what you can call a curry! I served ours with brown basmatti rice and a plain naan bread. Really great tasting, hearty meal - can't wait to raid the freezer again!

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Ingredients

• 1 tbsp oil
• 500g lean lamb stewing cubes
• 1 red onion , sliced into half moons
• 1 cm piece ginger , peeled and finely chopped
• 2 garlic cloves , crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 400g can tomatoes
• 200g can chickpeas , washed and drained
• 1 tsp garam masala
• 100g spinach , roughly chopped
• 700g potatoes , peeled and quartered
• 1 tbsp korma curry paste (we used Patak's)
• 100ml thick yogurt

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 tbsp oil
• 500g lean lamb stewing cubes
• 1 red onion , sliced into half moons
• 1 cm piece ginger , peeled and finely chopped
• 2 garlic cloves , crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 400g can tomatoes
• 200g can chickpeas , washed and drained
• 1 tsp garam masala
• 100g spinach , roughly chopped
• 700g potatoes , peeled and quartered
• 1 tbsp korma curry paste (we used Patak's)
• 100ml thick yogurt

Per serving

469 kcalories, protein 38g, carbohydrate 48g, fat 15 g, saturated fat 5g, fibre 6g, salt 1.04 g

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