Afghan Lamb Curry

This aromatic Afghan lamb curry combines tender chunks of slow-cooked lamb with warming spices, protein-packed chickpeas, and fresh spinach in a rich, flavorful sauce. Perfect for cozy dinners, this one-pot wonder provides restaurant-quality flavors with minimal hands-on effort.

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Course: Main Course

Cuisine: Afghan

Keyword: Curry

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Dutch Oven

Ingredients

1.5 kg stewing lamb cut into chunks
2 onions finely chopped
4 garlic cloves crushed
3 cm ginger grated
5 tsp Goan spice blend or substitute with garam masala
1½ tsp sweet spice mix
400 g tin chopped tomatoes
500 ml mixed stock beef and chicken
150 g fresh spinach chopped
2 x 400g tin chickpeas rinsed
125 g plain yoghurt
1 tbsp lemon zest
Large handful chopped parsley
Cooking oil salt, and pepper to taste

Instructions

Heat oil in a large heavy-bottomed pot over medium-high heat. Brown lamb pieces well on all sides, working in batches if necessary. Remove and set aside.
In the same pot, sauté onions in oil for 5 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
Stir in 3 tsp Goan spice blend and 1 tsp sweet spice mix with a splash of water. Cook for 1 minute.
Add chopped tomatoes and stock, return lamb to pot. Bring to a simmer, cover and cook for 1 hour until lamb is tender.
Add spinach and chickpeas to the pot, cooking until spinach wilts. Stir in remaining spices (2 tsp Goan, ½ tsp sweet spice), cook 5-10 minutes.
Remove from heat and cool slightly. Mix in yoghurt, lemon zest, chopped parsley, salt, and pepper to taste.

Notes

For best results, brown the lamb in small batches to guarantee proper caramelization

If you can't find Goan spice blend, substitute with garam masala or a mix of cumin, coriander, and cinnamon

Sweet spice mix can be replaced with a pinch of cinnamon and cardamom

Always temper the yoghurt by cooling the curry slightly before adding to prevent curdling

This curry tastes even better the next day - store covered in refrigerator for up to 3 days

Can be frozen for up to 3 months without the yoghurt (add fresh yoghurt when reheating)

Serve with basmati rice, naan bread, or flatbread to soak up the delicious sauce

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