Lamb, chickpea & spinach curry with masala mash

Lamb, chickpea & spinach curry with masala mash

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(58 ratings)

Ready in 1 hr 45 mins


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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  • 1 tbsp oil
  • 500g lean lamb stewing cubes



    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



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

  • 1 cm piece ginger, peeled and finely chopped



    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



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

  • 1 tbsp ground coriander
  • 400g can tomato



    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



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

  • 700g potato, peeled and quartered



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


  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, questions and tips

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8th Oct, 2012
This was very tasty, easy to make and really enjoyed the different mash. Didn't blow me away hence only 4 stars, but I would make it again.
19th Jun, 2012
Simply delicious and so easy to make. My husband has already asked when we are having it again!! I think this recipe is one that would work well with beef as well so going to give that a try soon - will give you all an update.
20th May, 2012
Very, very nice, and really easy. Just be sure to choose a potato suitable for mashing.
13th May, 2012
Really nice. Some additional chilli is ideal but depends how hot you like things.
9th May, 2012
i done it with chicken due to lamb costing to much and it was just as nice the mash was a bit runny due to the yogurt and would next time put a stronger curry paste in
22nd Apr, 2012
A really tasty,easy recipe that works well every time. Give it a go!
22nd Apr, 2012
This is such a nice dish, my wife liked it so much. I added a pinch of chilli powder and used a madras curry paste. It was really nice.!!!
21st Apr, 2012
I made this for a charity event, being freelance i get a lot of charity gigs & love em all, the mash went down wonderful however i did cook some rice for those who like it (like me) but not one person out of 24 went for the rice including me!!!
21st Apr, 2012
A curry without chillis or turmeric! Didn't taste as authentic as it could be. Like the idea of spicy mash though, rather than using a curry paste I just added some fresh roasted spices - bliss!
17th Apr, 2012
yum. really easy and tasty. I made excess amounts to freeze and eat later but my greedy friends polished off the lot. Served this with the indian spiced green veg which went very well.


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