Lamb, chickpea & spinach curry with masala mash
By Emma Lewis
Try this flavourful lamb curry with creamy mash
- Ready in 1 hr 45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 469
-
fat 15g
-
saturates 5g
-
carbs 48g
-
sugars 0g
-
fibre 6g
-
protein 38g
-
salt 1.04g
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
Method
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.
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.
