Lamb, Chickpea & Spinach Curry with Masala Mash Recipe
Introduction
This lamb, chickpea, and spinach curry is a warm, hearty dish perfect for cozy dinners. Paired with a flavorful korma mash, it’s a satisfying meal that combines tender meat and vibrant spices with creamy, comforting potatoes.
Ingredients
- 1 tbsp oil
- 500g lean lamb stewing cubes
- 1 red onion, sliced into half moons
- 1 cm piece ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400g can tomatoes
- 200g can chickpeas, washed and drained
- 1 tsp garam masala
- 100g spinach, roughly chopped
- 700g potatoes, peeled and quartered
- 1 tbsp korma curry paste (we used Patak’s)
- 100ml thick yogurt
Instructions
- Step 1: Heat the oil in a large frying pan and cook the lamb cubes until browned all over, about 10 minutes. Remove the lamb from the pan and set aside.
- Step 2: In the same pan, cook the sliced red onion until golden brown, about 5 minutes. Stir in the chopped ginger, crushed garlic, ground cumin, and ground coriander, and cook for another 2 minutes until fragrant.
- Step 3: Return the lamb to the pan and pour in the canned tomatoes. Bring to a boil, then reduce the heat and simmer gently for 1½ hours until the lamb is very tender. Add a splash of boiling water if the sauce gets too dry.
- Step 4: Stir in the chickpeas and garam masala, and simmer for an additional 5 minutes. Add the chopped spinach and cook until wilted. Season the curry to taste.
- Step 5: Meanwhile, bring a large pan of lightly salted water to a boil. Cook the peeled and quartered potatoes until tender, about 15 minutes. Drain well.
- Step 6: Mash the drained potatoes, then stir in the korma curry paste and thick yogurt until smooth and creamy.
- Step 7: Serve the lamb curry alongside the korma mash for a delicious, comforting meal.
Tips & Variations
- For extra depth, marinate the lamb cubes in yogurt with a pinch of turmeric and chili powder before cooking.
- You can substitute spinach with kale or chard if you prefer a heartier green.
- If you like a spicier curry, add a chopped fresh chili along with the garlic and ginger.
- Use sweet potatoes instead of regular potatoes for a subtly sweet mash with vibrant color.
Storage
Store leftover curry and mash separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove and warm the mash in the microwave or on low heat, adding a splash of milk or water if needed to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry in a slow cooker?
Yes, after browning the lamb and cooking the onions and spices, transfer everything to the slow cooker and cook on low for 6-8 hours or until the lamb is tender.
Is this recipe suitable for freezing?
The curry freezes well—store it in a freezer-safe container for up to 2 months. The mash is best made fresh but can be frozen if needed; reheat gently and stir well before serving.
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Lamb, Chickpea & Spinach Curry with Masala Mash Recipe
- Total Time: 2 hrs 10 mins
- Yield: 4 servings 1x
Description
A hearty and flavorful lamb curry slow-simmered with chickpeas and spinach, paired perfectly with a creamy masala-infused mashed potato side. This comforting dish combines tender stewed lamb with aromatic spices and a touch of yogurt for richness, ideal for a satisfying meal.
Ingredients
Curry
- 1 tbsp oil
- 500g lean lamb stewing cubes
- 1 red onion, sliced into half moons
- 1 cm piece ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400g can tomatoes
- 200g can chickpeas, washed and drained
- 1 tsp garam masala
- 100g spinach, roughly chopped
Masala Mash
- 700g potatoes, peeled and quartered
- 1 tbsp korma curry paste (we used Patak’s)
- 100ml thick yogurt
Instructions
- Brown the Lamb: Heat the oil in a large frying pan over medium-high heat. Add the lamb cubes and cook, stirring occasionally, until browned all over, about 10 minutes. Remove the lamb from the pan and set aside.
- Sauté the Onion and Spices: In the same pan, add the sliced red onion and cook until golden brown, approximately 5 minutes. Stir in the finely chopped ginger, crushed garlic, ground cumin, and ground coriander. Cook for an additional 2 minutes until the spices become fragrant.
- Simmer the Curry: Return the browned lamb to the pan and pour in the canned tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1.5 hours, until the lamb is very tender. Add a little boiling water if the sauce thickens too much or appears dry.
- Add Chickpeas and Garam Masala: Stir the drained chickpeas and garam masala into the curry. Let the curry simmer gently for another 5 minutes to allow the flavors to meld.
- Wilt the Spinach: Fold in the roughly chopped spinach and cook briefly until wilted but still bright green. Season the curry to taste with salt and pepper as desired.
- Cook the Potatoes: While the curry simmers, bring a large pan of lightly salted water to a boil. Add the peeled and quartered potatoes and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes thoroughly.
- Make the Masala Mash: Mash the drained potatoes until smooth. Stir in the korma curry paste and thick yogurt until well combined and creamy.
- Serve: Serve the lamb, chickpea, and spinach curry hot, accompanied by the fragrant masala mash on the side.
Notes
- If the sauce becomes too thick during simmering, add boiling water gradually to maintain a saucy consistency.
- Use thick yogurt to add creaminess to the mash without thinning it out.
- For a spicier kick, increase the amount of garam masala or add fresh chili according to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 mins
- Cook Time: 1 hr 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: lamb curry, chickpea curry, spinach curry, masala mash, Indian recipe, comfort food, stewed lamb, lamb stew
