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Lamb and butternut squash curry
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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
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.
Typical values per serving:
This recipe was first published in October 2011.