Lamb Curry Recipe
All in One Oven Lamb Curry
 Prep Time ~15 mins | Cooking Time ~40 mins |
 Approx Cost ~£ |  Difficulty ~ Easy |
 Freeze ~Yes |  Serves ~ 6 |
Tip ~
Ingredients
550g / 1 ¼ lb lamb neck fillets, well trimmed and cut into bite sized pieces
4 tsp medium curry powder
2 tbsp olive oil
1 large onion, thinly sliced
500ml / 16floz hot vegetable stock
400g / 14oz can chopped tomatoes
2 cinnamon sticks
4 garlic cloves, crushed
4 dried curry leaves or 2 bay leaves
300g / 11oz orzo or risoni pasta
1 small butternut squash, peeled, and cut into cubes (about 350g / 12oz)
200g / 7oz green peas
Salt and pepper
Greek yogurt to serve
Warm naan bread to serve
Method
- Preheat the oven to 180C, Gas 4. Heat a large frying pan. Toss the lamb in the curry powder. Add half the oil to the frying pan and fry the lamb in batches for 5 minutes until lightly golden. Set aside.
- Add the remaining oil to the pan with the onion, then cook for 5 minutes until softened and just beginning to colour. Transfer to a 2.75 litre / 5 pint ovenproof dish with the lamb and any juices.
- Stir in the stock, tomatoes, cinnamon, garlic, curry or bay leaves and season to taste. Cover tightly with foil and bake for 20 minutes.
- Remove the foil and stir in the pasta and butternut squash. Bake for a further 10 minutes until the liquid has been absorbed and the squash is tender.
- Stir the curry well and season to taste. Serve with a dollop of Greek yogurt and naan bread.