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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 500 g minced lamb
  • 1 onion
  • 305 g butternut squash flesh diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 500 ml chicken stock
  • 2 tsp chopped coriander leaves
  • To serve:yogurt optional

Method
 

  1. Finely chop the onion.
  2. 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.
  3. Heat the remaining oil and cook the onion for 5 minutes, then add the squash. Gently sauté for 5 minutes.
  4. 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
  5. When the squash is tender, add the chopped coriander, season to taste and serve.