Lamb, chickpea & spinach curry with masala mash
- Preparation and cooking time
- Total time
- Ready in 1 hr 45 mins
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp oil
- 500g lean lambstewing cubes
- 1 red onionsliced into half moons
- 1 cm piece gingerpeeled and finely chopped
- 2 garlic clovescrushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400g can tomato
- 200g can chickpeaswashed and drained
- 1 tsp garam masala
- 100g spinachroughly chopped
- 700g potatopeeled and quartered
- 1 tbsp korma curry paste(we used Patak's)
- 100ml thick yogurt
Nutrition: per serving
- kcal469
- fat15g
- saturates5g
- carbs48g
- sugars0g
- fibre6g
- protein38g
- salt1.04glow
Method
step 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.
step 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.
