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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30th Mar, 2012
Was good - i didn't think it was amazing though. Maybe should have made the mash but only served with some naan breads.
26th Feb, 2012
Really disappointing. Very bland and not much taste of curry. We served with Basmati rice rather than the mash so can't comment on that part of the dish. Won't be making again.
23rd Feb, 2012
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
12th Nov, 2011
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.
11th Sep, 2011
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!
21st Aug, 2011
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?
18th Jun, 2011
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!
19th May, 2011
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.
3rd May, 2011
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.
17th Mar, 2011
nice to try, but wouldnt make again.


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