Lamb, Butternut Squash and Spinach Curry
4 healthy eaters
2 tbs sunflower or rape seed oil
750g diced lamb
450g butternut squash
250g fresh spinach
2 large cloves garlic
6 cm piece ginger
1 or 2 chillies
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
4 cardamom pods
2 tsp ground turmeric
1 tsp salt
2 tbs tomato puree
- Finely chop the onions,dice the butternut squash into approximately 5cm cubes and chop or blitz in food processor the garlic, ginger and chilli.
- In a saucepan dry roast the cloves, cumin, coriander, fenugreek, mustard seeds and cardamom pod. Cool slightly and then blitz in a coffee grinder or pestle and mortar. (You can replace the seeds and turmeric with 4 – 5 tsp of a curry powder blend).
- Heat the oil and add the onions, gently soften for 5 minutes, then add the chilli, garlic, ginger mixture, cook gently for an additional 3 to 4 minutes, add turmeric, salt and tomato puree, cook for 3 minutes and add lamb. Cook this for 3 further minutes then cover with water; bring to a gentle simmer and cover. Cook for up to 2 hours, stirring occasionally. (The longer and gentler you cook it the more tender and tastier it will be)
- Add the butternut squash and cook for a further 20 minutes, taste for seasoning, add the spinach (chop the leaves if large) and serve as soon as they have wilted.
Serve with boiled rice, raita (yogurt with chopped parsley and spring onion or mint), chutney and a leafy salad.
You can omit or replace the butternut squash with potato, chick peas (precooked) or anything else you fancy.
You can leave out the spinach, some chopped coriander would be a good replacement.