Lamb & Squash Curry

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

Fry lite

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.