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

    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

    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

    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

    Cumin

    q-min

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

  • 1 tbsp ground coriander
  • 400g can tomato
    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

    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

    Spinach

    spin-atch

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

  • 700g potato, peeled and quartered
    Potato

    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

    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)

lauramurray's picture
3

Tasty and thought the mash was great for a change

sheepcat's picture
4

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 :)

woodsy1969's picture
5

I cooked the dish as detailed above. But after 1.5 hours I transferred it to my slow cooker and cooked on low for a few more hours, which made the lamb incredibly tender. When we were ready to eat I then transferred it back to the hob and stirred in the chickpeas and wilted spinach. Re the mash, it was not clear whether you should make the mash as normal, i.e. with milk butter and seasoning. So I just mashed the potato dry and then mixed in the yoghurt and curry paste. I personally found the mash a bit sour and dry. So next time I would make the mash as normal and just stir in the curry paste instead. Overall though a great dish. Will certainly make it again. My partner and I enjoyed it so much we ate the lot, so no left overs for another day.

woodsy1969's picture
5

I cooked the dish as detailed above. But after 1.5 hours I transferred it to my slow cooker and cooked on low for a few more hours, which made the lamb incredibly tender. When we were ready to eat I then transferred it back to the job and stirred in the chickpeas and wilted spinach. Re the mash, it was not clear whether you should make the mash as normal, i.e. with milk butter and seasoning. So I just mashed the potato dry and then mixed in the yoghurt and curry paste. I personally found the mash a bit sour and dry. So next time I would make the mash as normal and just stir in the curry paste instead. Overall though a great dish. Will certainly make it again. My partner and I enjoyed it so much we ate the lot, so no left overs for another day.

fia2411's picture
4

This was incredibly easy to make, and my partner absolutely loved it! Thanks!

markfoulerton's picture

Yes, margetter. Once you've made the mash, add the curry paste and yoghurt, and mix together. This will give you your 'masala mash'.

margetter's picture

Sorry, I am not English and struggling a bit with the last sentence. Could someone help me, please?

"Stir through the curry paste and yogurt, and serve alongside the curry"

Does that mean I have to mix the curry paste and yogurt into potato mash?

penyfai's picture
4

This meal is really tastey, but takes such a long time to cook! After cooking a couple of times, I've started making a bigger batch and freezing it!

helenhancock's picture

Superb and very easy to make but left it to simmer in my rayburn for 3 hours so meat very tender and added extra chilli to give a little kick...

missimaz's picture
5

YUM YUM YUM !!! Never knew curry could be so easy yet impressive! Will be doing it again,but will leave the lamb on for a little longer next time so it is more tender

karina_ams's picture
5

Very very nice!
I discoverd that there was no masala in my cupboard, so I added a little bit of the curry paste to the curry. Perfect. I made it one day ahead without the chickpeas and spinach. I added that during reheating and served it with sliced cucumber, chives and vinegar to chill the mouth a little bit. The dinerguest and my partner almost licked their plates!! Douze points!! :o)

kitchenwhizkid's picture
4

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!

clairetho's picture

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

katejo's picture
4

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

domesticlou's picture

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.

gemma_hill's picture
5

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

violet2629's picture
4

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.

emmaerinanna's picture

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.

debdog123123's picture
4

Fab, and the mash makes a lovely change.

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