Lamb and butternut curry

INGREDIENTS

• 1 kg half shoulder lamb, diced – use the bones to make the stock
  1 kg Butternut squash, seeded, peeled and cut into 1″ cubes
  2 tablespoons coriander seeds
  2 tablespoons cumin seeds added to the coriander and ground in pestle & mortar
  3 onions sliced
  ½ jar warm and spicy tomato chutnet
  Chilli powder to taste
  Bay leaf
  Corriander to garnish
  Olive oil

FOR THE STOCK

Carrot
Onion
Rosemary sprig
Clove garlic
Reserved lamb bones
Water to cover

METHOD

1. Brown the meat in olive oil and put to one side
2. Add more oil and fry onion, crushed spices and chilli powder, slightly brown.
3. Add meat, stock, chutney and water to cover and simmer gently uncovered for 1 hour
4. Add the butternut squash and cook for a further 1 hour until the butternut squash is tender
5. Serve with flatbreads and or rice, and garnish with corriander

Stock

1. Remove the meat from the bones to make stock, add bones, carrot, onion (including skin), rosemary, clove of garlic.
2. Cover bones with water, add tight fitting lid to pan and simmer for 2 hours checking frequently that the water level is still high. Do not boil dry.

SERVING SUGGESTION

Serve with hot naan, chutney and raita

PREPARATION AND COOKING

Preparation time: 45 mins
Marinading time:
Cooking time: 2 hours
Cooking details: oven top