Lamb & squash curry

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• andrew_tahnee

  14 December 2009

  andrew_tahnee rated and commented on this recipe

  

  Lovely! we had to use some curry powders we had in the cupboard and a little bit more stock. We didn't have fresh coriander so sauteed the onions in some ground coriander, did the trick. Served it with quinoa and chapatis, great healthy warming curry on a cold winters night.

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• Kel

  12 February 2010

  Kel rated this recipe

  

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• Shaz

  28 February 2010

  Shaz rated this recipe

  

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• Rachel

  30 March 2010

  Rachel rated and commented on this recipe

  

  Very tasty and simple to make. Wasn't overly spicy but that can be changed according to personal taste. Will make again.

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• elle01527

  09 April 2010

  elle01527 rated and commented on this recipe

  

  Not brilliant - sauce too thin and more like a stew than curry. Will not be making again.

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• Daniel

  12 September 2010

  Daniel rated and commented on this recipe

  

  Not a bad curry but found it a little bland in terms of taste and far too much stock/sauce

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• Jessieclay

  15 September 2010

  Jessieclay rated and commented on this recipe

  

  Due to the comments above I simmered the sauce for a bit longer to reduce and added a bit more curry powder and ginger. I needed a bit more stock then to cover the squash and cooked it for 5 mins longer than stated time. I thought it was a really good dish and will make again.

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• Bev 38

  10 October 2010

  Bev 38 rated this recipe

  

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• Angela

  21 October 2010

  Angela rated and commented on this recipe

  

  I simmered the sauce for longer to reduce it and then added somet more stock along with the squash and peas. I did also cook it for longer too. It tasted really nice. I used medium curry powder and it wasn't too spicy but you can alter this to taste. I'm not sure if I'd put peas in it again but will definitely make it again.

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• nickypatterson

  23 January 2011

  nickypatterson rated this recipe

  

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• Ana

  07 March 2011

  Ana commented on this recipe

  I found this a great curry; however, had to reduce it down a lot more. I used slightly less stock and half a tin of chopped tomatoes. I also added slighty more curry powder and some chopped red chilli to give it more of a kick. Am making again this week!

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• Foodlover

  18 March 2011

  Foodlover rated and commented on this recipe

  

  Partner loved it but I thought it could have been a bit tastier... will definately make again but add more seasoning...

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• Mrs-Penno

  22 July 2011

  Mrs-Penno commented on this recipe

  I'm really not an experienced cook and I found this really easy. I think I may have cooked it for a little longer than recommended - more by accident than anything - and it was absolutely delicious (even if I do say so myself) and nothing like a stew as some people have said. Not a huge fan of really spicy food and this was just right for me.

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• Kathy

  27 November 2011

  Kathy rated and commented on this recipe

  

  This is a lovely recipe. Because we like spicy food I used 2 tablespoons of curry powder plus a chopped chilli. Also, the squash needs much more cooking than the recipe suggests so I left the lid off and simmered off some of the liquid too.

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http://www.bbcgoodfood.com/recipes/13192/

http://www.bbcgoodfood.com/recipes/13192/

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Ingredients

• 400.0g lean lamb steaks, all fat trimmed, cut into pieces
• 2.0 tsp Madras curry powder
• 2 garlic cloves , crushed
• 3cm piece root ginger , grated
• olive oil
• 1 onion , finely chopped
• a small bunch coriander , leaves and stems chopped separately
• 300.0ml vegetable stock or water
• 500g butternut squash , peeled and cut into 2cm cubes
• 100.0g frozen peas
• naan bread to serve
• mango chutney to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• 400.0g lean lamb steaks, all fat trimmed, cut into pieces
• 2.0 tsp Madras curry powder
• 2 garlic cloves , crushed
• 3cm piece root ginger , grated
• olive oil
• 1 onion , finely chopped
• a small bunch coriander , leaves and stems chopped separately
• 300.0ml vegetable stock or water
• 500g butternut squash , peeled and cut into 2cm cubes
• 100.0g frozen peas
• naan bread to serve
• mango chutney to serve (optional)

Per serving

235 kcalories, protein 23.9g, carbohydrate 16.4g, fat 8.7 g, saturated fat 4.0g, fibre 4.4g, salt 0.23 g

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