Description
A hearty and flavorful lamb curry cooked slowly with chickpeas, spinach, and warming spices, served alongside a creamy masala-spiced mashed potato. This comforting dish combines tender stewed lamb with fragrant spices for a satisfying, wholesome 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 (e.g. Patak’s)
- 100ml thick yogurt
Instructions
- Brown the lamb: Heat the oil in a large frying pan over medium heat. Add the lamb cubes and cook, turning occasionally, until browned all over, about 10 minutes. Remove lamb from the pan and set aside.
- Sauté the onion: In the same pan, add the sliced red onion and cook until golden brown and softened, about 5 minutes.
- Add aromatics and spices: Stir in the ginger, garlic, ground cumin, and ground coriander. Continue cooking for another 2 minutes until the spices release their fragrance.
- Simmer the lamb: Return the browned lamb to the pan, add the canned tomatoes, and bring to a boil. Reduce the heat to low and let it simmer gently, covered, for 1½ hours until the lamb is very tender. Add a splash of boiling water if the sauce becomes too dry during cooking.
- Finish the curry: Stir in the drained chickpeas and garam masala. Simmer for an additional 5 minutes. Finally, add the chopped spinach and cook until just wilted. Season to taste with salt and pepper.
- Prepare the masala mash: While the curry cooks, bring a large pot of lightly salted water to a boil. Add the peeled and quartered potatoes and cook until tender, about 15 minutes. Drain well and mash until smooth.
- Flavor the mash: Stir the korma curry paste and thick yogurt into the mashed potatoes until evenly combined and creamy.
- Serve: Plate the lamb, chickpea and spinach curry alongside the masala mash for a comforting and flavorful meal.
Notes
- To keep the lamb tender, avoid boiling vigorously; a gentle simmer is best.
- You can use fresh spinach or frozen spinach depending on availability.
- Adjust the heat level by adding chili powder or fresh chilies if desired.
- For a richer curry, you can add a splash of cream or coconut milk towards the end instead of yogurt in the mash.
- Leftovers taste great the next day and can be reheated gently on the stovetop.
- Prep Time: 15 mins
- Cook Time: 1 hr 40 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: lamb curry, chickpea curry, spinach curry, masala mash, Indian-inspired, comfort food
