Lamb curry with cucumber raita on plate with spoon

Lamb & squash biryani with cucumber raita

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Prep: 10 mins Cook: 25 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal463
  • fat15g
  • 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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tsp ground coriander
  • 4 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful coriander, chopped

Method

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

  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.

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

  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.

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