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
Prep:10 mins
Serves 4
4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks2 garlic cloves, finely grated8 tsp chopped fresh ginger3 tsp ground coriander4 tsp rapeseed oil4 onions, sliced2 red chillies, deseeded and chopped170g brown basmati rice320g diced butternut squash2 tsp cumin seeds2 tsp vegetable bouillon powder20cm length cucumber, grated100ml bio yogurt4 tbsp chopped mint, plus a few extra leaveshandful coriander, chopped
STEP 1Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.STEP 2Heat 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.STEP 3Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.STEP 4About 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.
