Lamb, Chickpea and Spinach Curry

This delicious curry recipe takes no time at all to prepare, and makes a great mid week meal.
Serves: 4
  • 1 tsp vegetable oil
  • 1 onion, chopped
  • 500g diced lamb
  • 3 tbsp Balti paste
  • 1 tin chickpeas, drained and rinsed
  • 250g spinach
  • 1 beef stock pot
  • 410g Carnation Evaporated Milk
  • Serve with
  • Steamed rice
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins

    Cook time
    45 mins

Each serving typically contains

  • Energy 2752kJ 656kcal 33%
  • Fat 24.7g 35%
  • Saturates 9.8g 49%
  • Sugars 17.8g 20%
  • Salt 2.44g 41%

of an adult's Reference Intake (RI)*
Energy per 100g: 714kJ/170kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Fry the onion in a large non-stick saucepan until cooked and glassy. Add the lamb and cook until browned.
  2. Stir in the balti paste and coat the lamb pieces before adding the chickpeas. Cover with a lid and cook for 30 minutes on a low heat.
  3. Remove the lid, pour in the Carnation Evaporated Milk and add the stock. Simmer for about 15 minutes until the sauce thickens. Just before serving, stir through the spinach leaves. Ensure the lamb is piping hot when serving.
  4. Serve with steamed rice

Discussion Board

  • loulou
    August 14, 2016
    Can this be made in a slow cooker?

    Carnation says:
    Hello, this recipe is better suited to the stove top.