zoom Lamb and butternut squash curry

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb and butternut squash curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb and butternut squash curry

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    1 tbsp essential Waitrose vegetable oil
    500g essential Waitrose British lean lamb mince
    1 essential Waitrose onion, chopped
    350g butternut squash, peeled and cut into chunks
    1 tsp ground cumin
    1 tsp ground coriander
    ½ tsp mild or hot chilli powder
    450ml chicken stock
    1 tbsp essential Waitrose low fat natural yogurt
    2 tbsp chopped coriander

    Method

    1. Heat half the vegetable oil in a large frying pan over a high heat. Add the minced lamb and cook for 2 minutes until browned. Set the meat aside.

    2. Add the remaining oil to the pan and cook the onion for 2 minutes, then add the squash, reduce the heat slightly and cook for 5 minutes. Add the spices and cook for 1 minute more, then return the lamb and any juices to the pan, along with the chicken stock. Bring to the boil, then simmer gently for 20 minutes until the squash is tender.

    3. Season, stir in the yogurt and scatter with the coriander. Serve with rice or naan bread, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars