Lamb, chickpea & spinach curry with masala mash

Lamb, chickpea & spinach curry with masala mash

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 1 hr 45 mins

Skill level

Easy

Servings

Serves 4

Try this flavourful lamb curry with creamy mash

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
469
protein
38g
carbs
48g
fat
15g
saturates
5g
fibre
6g
sugar
0g
salt
1.04g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

supersandra's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

lauramurray's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty and thought the mash was great for a change

sheepcat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Was enjoyed by all but no one was that impressed with the mash, back to the old basmati rice for us on this on.

taracampbell06's picture

I love this recipe!! I make it loads on friday nights but I always pop in the oven for around 3 to 4 hour to make the lamb tender!! The masala mash is sooooo good :)

Pages

Questions

Tips