Lamb, Chickpea & Spinach Curry with Masala Mash Recipe

Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and grated ginger to the pot and cook for another 2 minutes.

Add the lamb cubes to the pot and cook until browned on all sides.

In a small bowl, mix together the ground cumin, coriander, turmeric, and chili powder. Add this spice mixture to the pot and stir well to coat the lamb.

Add the rinsed and drained chickpeas to the pot, followed by the coconut milk. Stir everything together and bring to a simmer. Cover the pot and let it simmer for 1 hour, or until the lamb is tender.

While the curry is simmering, prepare the masala mash. Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot.

In a small pan, heat the ghee or butter over medium heat. Add the cumin seeds and let them sizzle for a minute. Add the turmeric powder and stir well.

Pour the spiced ghee/butter mixture over the drained potatoes. Mash the potatoes with a potato masher until smooth and creamy. Season with salt to taste.

Just before serving, add the fresh spinach to the lamb curry and stir until wilted.

Serve the lamb, chickpea, and spinach curry with the masala mash. Garnish with fresh cilantro leaves.