Recipe and Image taken from www.bbcgoodfood.com
400g lean lamb steaks, fat removed and cut into pieces
2 teaspoons madras curry powder
2 garlic cloves, crushed
3cm piece ginger, grated
1 onion, finely chopped
Small bunch of chopped coriander
300ml vegetable stock
500g butternut squash, peeled and cut into 2cm squares
100g frozen peas
naan bread to serve
mango chutney to serve
Toss the meat with the curry powder, garlic and ginger and season.
Add the onion and coriander stems to a pan fired with fry lite and cook for 2-3 minutes.
Add the meat and brown for another couple of minutes.
Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat.
Add the squash pieces and cook for a further 7 minutes.
Add the peas and cook for a further 3 minutes.
Serve with warm naan bread and mango chutney, if you like.