Lamb, chickpea & spinach curry with masala mash

4 servings 600 kcal or less bbc good food chickpea chickpeas coriander cumin curry curry paste garam masala garlic clove garlic cloves ginger lamb lamb curry mains over an hour spinach tomato tomatoes yogurt

N/A

Source

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 tomato

200g can chickpeas , washed and drained

1 tsp garam masala

100g spinach , roughly chopped

700g potato , 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.