Lamb, Squash and Apple Curry

Lamb, Squash and Apple Curry

SERVES: 6 | PREP TIME: 15 min | COOK TIME: 80-90 min

We used our beautiful Crown Prince Squash to make this fruity curry. It is full of autumn flavours and colours with the bright orange flesh of the squash and the slightly sweet apples. Cooking it slowly combines and brings out all the warming flavours of this dish and it tastes even better made earlier in the day and heated up later or the next day!


Lamb, Squash, Apple CurryIngredients:

800g diced lamb
1 large onion/4 large spring onions
4 cloves garlic
3cm piece of ginger
Fresh chilli to taste
2 peppers
Half a large squash/small pumpkin
1 large apple
150g spinach
2 teaspoons ground cumin
1 teaspoon coriander seeds
2 heaped tablespoons curry powder (mild/hot to taste)
1 tin coconut milk
200ml chicken stock
2 tablespoons tomato purée
Oil
Salt and pepper

Instructions

1. Prep your ingredients:

  • Trim your lamb
  • Cut your onion/spring onion and peppers into chunky pieces
  • Finely chop the garlic, ginger and chilli
  • Peel and core the apple and cut into small cubes
  • Peel the squash/pumpkin and cut into larger cubes

2. Heat the oil in a large saucepan or casserole dish. Brown the lamb in batches and remove to a plate with a slotted spoon.

3. Add more oil if necessary and fry the garlic, ginger and chilli gently for 2-3 minutes. Then add the cumin, coriander seeds and curry powder. Mix well and then add in the onion/spring onions.

4. Continue cooking for a few minutes and then return the lamb to the pot. Add in the tomato purée and pour in the chicken stock and coconut milk. Simmer gently partially covered with a lid for 30-50 minutes until the lamb is starting to become tender (lamb shoulder will need longer cooking time).

5. Add in the squash/pumpkin and apple and continue cooking for a further 20 minutes. Chop the spinach and add to the pot, cooking until it has wilted.

6. Serve with rice and a dollop of natural yoghurt.