Minced lamb curry with squash
For a quick and easy midweek winter-warmer or a laid-back weekend supper this super-easy minced lamb curry with butternut squash is an excellent choice. Served with boiled rice or naan bread, and a quick salad on the side, it will make a really fulfilling meal! Alternatively use it as filling (keema)in some flatbread at a party.
Ingredients
Method
- Finely chop the onion.
- Heat half the oil in a large pan and cook the mince until it changes colour, then transfer it to a plate. Pour away the liquid from the pan and wipe it out.
- Heat the remaining oil and cook the onion for 5 minutes, then add the squash. Gently sauté for 5 minutes.
- Stir in the spices and, after a minute, add the mince and stock. Bring to the boil, then turn down the heat and gently simmer for approx 20 minutes. Don’t cover if you want a thick sauce
- When the squash is tender, add the chopped coriander, season to taste and serve.