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Lamb & Squash Curry
Lamb & Squash Curry
added by HughFW

Slow simmering makes the lamb meltingly tender, and adding the jar of chutney is a great short cut for adding real depth of flavour. Use a good, spicey fruity chutney – if it’s homemade, all the better! This recipe comes from Hugh's new book 'River Cottage Everyday'. This book shows how Hugh’s approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter - copy and paste this - http://bit.ly/3mOgIe to find out more.

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Servings
  • serves 6-8
Ingredients
  • 1 teaspoon coriander seeds
  • 2tbsp rapeseed oil
  • 1.5 kg shoulder of lamb, trimmed of excess fat and cut roughly into 4cm cubes, or neck of lamb
  • 1 onion, sliced
  • 2 cloves of garlic, chopped
  • 6cm piece of fresh ginger, grated
  • 2-3 teaspoons curry powder (medium hot)
  • 500g jar of chutney
  • Water
  • bayleaf
  • c.750 g butternut or crown prince squash (or half and half) peeled and cut into 3cm cubes
  • cayenne (optional)
  •  
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Directions
Grind the cumin and coriander together in a pestle and mortar and use it to season the meat along with a little salt and black pepper. Heat a little rapeseed oil in a large, heavy-bottomed frying-pan over a medium-high heat and brown the seasoned meat evenly all over. Don’t overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large, heavy-bottomed saucepan or casserole. Add a little more oil to the frying pan and add the onion, garlic, ginger and curry powder, and sauté for 4-5 minutes to soften the onion and unlock Tip the spiced onion mixture into the pan with the meat, along with the chutney, a bay leaf or two and enough water or stock just to cover. Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour. Add the prepared squash and cook for a further hour, until the lamb is very tender. Adjust seasoning if required – for example, if you like a hotter curry, you could add a good pinch of cayenne. Serve with flat breads and/or rice.
6 replies
rugbygir...
Replied on

I absolutely loved this recipe - I added my homegrown runner bean chutney and it tasted delicious!

adamandn...
Replied on

Any good with chicken? Would that reduce the cooking times by a lot?

Martin
Replied on

Would this dish work with Pork ?
My guess is yes.

peterr
Replied on

That depends how much you like cumin! 1tsp Will work fine.

Hill
Replied on

How much cumin please?

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