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, questions and tips

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little_lady
5th Jun, 2016
3.8
Really enjoyed this! Was cautious after reading some of the other reviews, but I think with a few tweaks it was nice. I don't bother messing about taking stuff in and out of the pan, I just cooked it all together, which I think helped. I cooked the lamb, onions, garlic, ginger, cumin, coriander and garam masala all at the same time. This really helped to flavour the meat! I also used 2 tins of tomatoes as I really don't think 1 was enough, but that's my personal preference. I also added some chopped apricots which added to the flavour. I'll be making this again, but going to try using the slow cooker next time. I didn't make the mash so can't comment on this, but naan bread goes just as well.
donnerkebab
17th May, 2016
3.8
Made this tonight. Very nice just needs more spice heat for us. Mash was edible but nothing to shout about. Maybe it's an acquired taste.
Miss-B
17th Feb, 2015
I made this but marinated the lamb overnight and added some lime juice- top notch, very tasty (I did up the quantity of the spices too and added some chopped chillies)
Mitch85
4th Mar, 2014
I made this with no lamb and no ginger and was very tasty
newfoundland
26th Oct, 2013
Over all, a very dissapointing dish, meat bland, mash just didnt work certainly would not make again.
sarahk
28th Mar, 2013
Thinking about trying this recipe. Always worth looking through previous comments for recommendations. The last 3-4 comments were a load of rubbish about money and cars. Is the web site vetting the comments? Judging by these comments - obviously not. I'm still interested in the recipe but may give up on the comments posted!
ellenw
17th Feb, 2013
4.05
I made this in the slow cooker using chicken instead of lamb. The curry was great but we werent overly impressed with the mash...we'll have it with rice next time.
suleser
28th Jan, 2013
4.05
Loved this dish - the mash is yummy, yet so simple!! I recommend adding chillis.
lyraverde
8th Oct, 2012
4.05
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.
kimkap
19th Jun, 2012
5.05
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.

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