Lamb, chickpea & spinach curry with masala mash

Lamb, chickpea & spinach curry with masala mash

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(60 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


  • 1 tbsp oil
  • 500g lean lamb stewing cubes



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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6th Aug, 2017
Delicious, heart warming and easy. Like others, I added a bit of cayenne for heat. The mash made a nice change from rice. Will make again.
katycooks's picture
15th May, 2017
Delicious. I added some cayenne for a bit of heat. I cooked it for about 2.5 hours on a low heat in the oven. (And to stop it drying out, I added tomato puree and lamb stock to increase the liquid.) I just served it with plain rice which worked very well. Very simple to do and I would certainly make it again.
5th Jun, 2016
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.
17th May, 2016
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.
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)
4th Mar, 2014
I made this with no lamb and no ginger and was very tasty
26th Oct, 2013
Over all, a very dissapointing dish, meat bland, mash just didnt work certainly would not make again.
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!
17th Feb, 2013
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.
28th Jan, 2013
Loved this dish - the mash is yummy, yet so simple!! I recommend adding chillis.


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