Lamb, chickpea & spinach curry with masala mash

Lamb, chickpea & spinach curry with masala mash

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(55 ratings)

Ready in 1 hr 45 mins

Easy

Serves 4
Try this flavourful lamb curry with creamy mash

Nutrition and extra info

Nutrition: per serving

  • kcal469
  • fat15g
  • saturates5g
  • carbs48g
  • sugars0g
  • fibre6g
  • protein38g
  • salt1.04g
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Ingredients

  • 1 tbsp oil
  • 500g lean lamb stewing cubes

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 red onion, sliced into half moons

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 cm piece ginger, peeled and finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp ground coriander
  • 400g can tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g can chickpeas, washed and drained
  • 1 tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 100g spinach, roughly chopped

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 700g potato, peeled and quartered

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp korma curry paste (we used Patak's)
  • 100ml thick yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  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.

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Comments (62)

kathy535's picture
3

We thought this was ok but not special, a bit bland and tasteless and that was with the red chilli I added at the start. I made a lambless version for vegetarian teenage daughter at the same time and she did like it, so 4* from her, 3* from me and 2* from husband. Wouldn't make it again.

ajmstiven's picture
3

OK but not enough flavour and spice for me. Probably won't cook this version again although I do like the idea of lamb, spinach and chick peas.

craftyharry's picture
4

Added some yoghurt to the curry along with some hot chili powder. It was fantastic, and loved the mash it was a great alternative to the usual rice!

blondie828's picture

Haven't tried this yet but it looks delish. Though I'm always disappointed with this site for very rarely having instructions on making your own curry paste. I'm not very good with spices so it would be nice to have a guide. Does anyone know a good site for curries?

Foodmonster2's picture
5

This is great curry but with a few alterations. I dusted big chunks of lamb neck fillet in flour before browning in order to give this sauce better consistency (otherwise the final result is too watery, especially after the spinach has vilted). I also added more spice - twice as much cumin and coriander, 3 times the amount of ginger, plus hot chilli powder - and some beef stock concentrate. Bang on, you will never buy a jar sauce again!

lochalle's picture

I have made this a few times when having friends for supper and it has always been a huge hit. Its lovely and not hard to make.

rje40k's picture
3

It was a very nice meal, but had a bit more work than some other easy recipes I have done. The taste was very nice but nothing was amazing about it, would still try it again though.

faye500's picture
4

nice to try, but wouldnt make again.

woodzoe's picture

Love this recipe! I replaced with sweet potato mash for a slightly healthier option :)

s12oux's picture
4

Yum yum. I would add some chilli next time for an extra kick. The mash was very easy and have served that with sausages to make a different mid week meal.
I made this the night before and then served this with big naan breads and the shredded curried cabbege dish and a chicken curry to some to some friends. They gobbled the lot !

carrieh2's picture
3

This would have been lovely had I not used Asda's frozen lamb which was not very nice, but was already in my freezer. But it was a very popular meal. I served it with plain mash as I forgot the rest of the ingredients. This one never got into the freezer - the demons demolished it over 2 days.

pumpkinw's picture
5

Lovely easy dish and very very tasty! I added a tsp of chilli powder to give it a bit extra warmth and it worked very well. Did mine in the slow cooker.

dnursten's picture
4

Loved it but would add some cinnamon and a dash of a fruity chutney to bring out the flavours... Hubby loved it but my two girls were not impressed.

dickos's picture

Fantastic! Had to use curry powder instead, with the potaoes but still good.Made a nice change instead of rice.

mrsnoonoo's picture
3

Lovely meal. Doesn't have a classic curry taste but don't let that put you off. Lots of taste and very easy to make

samhinckley's picture
5

Fantastic meal! I didn't want it to end.
I was very suprised how well the mash worked with it.
Don't eat it too late at night as it is a little heavy, not that has ever stopped me.

choc-a-holic's picture
3

Ive made nicer curries than this one, it was ok, but not one that I would make again.

supersandra's picture
4

I made this for the first tiime for my friend and her children. They loved it. It wasn't hot with spice but full of flavour, I will certainly make it again.

supersandra's picture
4

I made this dish for the first time for my friend and her two children, they all loved it. It wasn't hot with spice but full of flavour which I thought made a nice change. I will certainly make this again.

mkristensen's picture
5

Yum... Perfect dish! Tender, spicy and absolutely delicious! (Even without the chickpeas)

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