Lamb curry with cucumber raita on plate with spoon

Lamb & squash biryani with cucumber raita

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(8 ratings)

Prep: 10 mins Cook: 25 mins


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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal463
  • fat15g
  • saturates4g
  • carbs49g
  • sugars12g
  • fibre7g
  • protein30g
  • salt0.4g
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  • 4 lean lamb steaks (about 400g), trimmed of all fat, cut into chunks
  • 2 garlic cloves, finely grated
  • 8 tsp chopped fresh ginger



    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



    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



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

  • handful coriander, chopped


  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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Comments, questions and tips

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cinemike's picture
4th Jul, 2020
And you eat the lamb raw??
carmichael's picture
19th Feb, 2018
Making this recipe from January GF magazine, of which I AMA subscriber, states recipe for 2 people and if I were an inexperienced cook I might not have realised that the amounts stated were enough for four.
15th Feb, 2018
A gold medal for Chef Sara and any other cook/chef who can prepare this in 10 minutes!! (I feel the same for all the recipes) I spend ten minutes getting around the kitchen, let alone preparing the goodies! I need more time for rice, too. 2000+ metres above sea level does that to a recipe - I've given up on brown rice, unfortunately.
11th Jan, 2018
Made it following the recipe and didn't have any issues. Very tasty, just added a bit of spice for myself at the end.
7th Jan, 2018
The rice took longer to cook than I thought it would. By the time it was ready, the butternut had totally disintegrated.
7th Jan, 2018
I made this with chicken instead of lamb and with white rice. I also cooked it in my pressure cooker using 700ml of stock and was ready in 10 mins (frying the onion and chicken beforehand). I enjoyed it but will be adding more spices next time.
4th Jan, 2018
Delicious! will be making again and a few of my housemates want in on the recipe. SERVES 4, I halved the recipe and got two portions (or follow it and save the biryani as well as the raita!)
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