Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day
Ingredients
- 4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
- 2 garlic cloves, finely grated
- 8 tsp chopped fresh ginger
- 3 tsp ground coriander
- 4 tsp rapeseed oil
- 4 onions, sliced
- 2 red chillies, deseeded and chopped
- 170g brown basmati rice
- 320g diced butternut squash
- 2 tsp cumin seeds
- 2 tsp vegetable bouillon powder
- 20cm length cucumber, grated
- 100ml bio yogurt
- 4 tbsp chopped mint, plus a few extra leaves
- handful coriander, chopped
Method
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Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
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Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
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Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
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About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.