Dinner

Lamb, Chickpea & Spinach Curry with Masala Mash Recipe

ByBen Miller November 12, 2025November 12, 2025

Introduction

This lamb, chickpea, and spinach curry paired with a fragrant masala mash is a comforting and flavorful meal perfect for any night of the week. The slow-cooked lamb becomes tender, soaking up aromatic spices, while the creamy yogurt-spiced mash complements the rich sauce beautifully.

A white bowl contains two main sections: on the left, a creamy, pale yellow layer of mashed potatoes with a soft, smooth texture, slightly mounded and fluffy; on the right, a rich, dark brown stew made of tender beef chunks mixed with round, pale chickpeas, and a few bright green spinach leaves adding contrast; the stew has a glossy, thick sauce pooling slightly around the edges, creating a hearty and comforting look. The bowl is set on a white marbled surface, enhancing the clean and simple presentation. photo taken with an iphone --ar 4:5 --v 7

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 over medium heat. Add the lamb cubes and cook until browned all over, about 10 minutes. Remove the lamb from the pan and set aside.
Step 2: In the same pan, add the sliced onion and cook until golden brown, about 5 minutes. Stir in the ginger, garlic, ground cumin, and ground coriander, cooking for another 2 minutes until the spices release their aroma.
Step 3: Return the lamb to the pan, pour in the canned tomatoes, and bring to a boil. Reduce the heat to low and simmer gently for 1½ hours until the meat is tender. Add a little boiling water if the sauce thickens too much.
Step 4: Stir in the chickpeas and garam masala, then simmer for an additional 5 minutes. Add the chopped spinach and cook until just wilted. Season to taste with salt and pepper.
Step 5: Meanwhile, bring a large pan of lightly salted water to a boil. Add the peeled and quartered potatoes and cook until soft, about 15 minutes. Drain well.
Step 6: Mash the potatoes, then stir through the korma curry paste and thick yogurt until well combined. Serve the masala mash alongside the lamb curry.

Tips & Variations

For an extra layer of flavor, brown the lamb cubes in batches to avoid overcrowding the pan.
Swap the spinach for kale or mustard greens if preferred.
Add a splash of lemon juice to the curry just before serving to brighten the flavors.
Use sweet potatoes in place of regular potatoes for a subtly sweeter mash.

Storage

Store the curry and mash separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if the curry thickens. The mash may need stirring or a little extra yogurt to loosen after refrigeration.

How to Serve

The image shows a white bowl with two main layers side by side. On the left, there is a creamy, pale yellow mashed potato layer that looks smooth and soft. On the right, there is a rich dark brown stew with chunks of tender meat, chickpeas, and some dark green spinach leaves, all covered in a thick sauce. The ingredients are piled neatly beside the mashed potatoes, creating a nice contrast of colors and textures. The bowl sits on a white marbled surface with subtle reflections. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, you can use lamb shoulder or neck for slow cooking, which will also become tender and flavorful. Just adjust cooking time if needed.

Is this recipe suitable for freezing?

Yes, both the curry and the mashed potatoes freeze well. Cool completely before freezing in airtight containers. Thaw overnight in the fridge and reheat thoroughly before serving.