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
Scale
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
