Lamb and squash curry
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 400g lean lamb leg steakscut into pieces
- 2 tsp madras curry powder
- 2 cloves garliccrushed
- 3cm piece root gingergrated
- olive oil
- 1 onionfinely chopped
- a small bunch corianderleaves and stems chopped separately
- or water 300ml vegetable stock
- 500g butternut squashpeeled and cut into 2cm cubes
- 100g frozen peas
- to serve naan bread
- to serve (optional) mango chutney
Nutrition: per serving
- kcal235
- fat8.7g
- saturates0g
- carbs16.4g
- sugars0g
- fibre4.4g
- protein23.9g
- salt0.23g
Method
step 1
Toss the meat with the curry powder, garlic and ginger and season. Heat 2 tsp oil in a large saucepan. Add the onion and coriander stems and cook for 2-3 minutes. Add the meat and brown for another couple of minutes. Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat. Add the squash pieces and cook for a further 7 minutes. Add the peas and cook for a further 3 minutes. Serve with warm naan bread and mango chutney, if you like.
