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Lamb curry with cucumber raita on plate with spoon

Lamb & squash biryani with cucumber raita

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A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal463
low infat15g
saturates4g
carbs49g
sugars12g
fibre7g
protein30g
salt0.4g
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Ingredients

  • 4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
  • 2 garlic cloves , finely grated
  • 8 tsp chopped fresh ginger
  • 3 tsp ground coriander
  • 4 tsp rapeseed oil
  • 4 onions , sliced
  • 2 red chillies , deseeded and chopped
  • 170g brown basmati rice
  • 320g diced butternut squash
  • 2 tsp cumin seeds
  • 2 tsp vegetable bouillon powder
  • 20cm length cucumber , grated
  • 100ml bio yogurt
  • 4 tbsp chopped mint , plus a few extra leaves
  • handful coriander , chopped

Method

  • STEP 1

    Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.

  • STEP 2

    Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.

  • STEP 3

    Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.

  • STEP 4

    About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2018

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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