Caribbean Lamb and Squash Curry
Best served with sunshine, reggae music, and a fresh coconut with a straw. Failing that, a nice green salad will do. This vibrant curry combines tender lamb with the sweetness of butternut squash and a mix of aromatic spices, delivering a delicious Caribbean-inspired dish.
Servings: 4 Serves
Calories: 350kcal
Cost: $25
Equipment
- Large heavy-based pan
Ingredients
- 500 g leg of lamb diced and trimmed of fat
- 1 medium butternut squash peeled and chopped into cubes
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 cm ginger grated
- 1 tsp ground allspice
- ½ tsp turmeric
- 2 tsp curry powder
- 2 tsp garam masala
- Juice of 1 lime
- 1 x 400g can chopped tomatoes
- Coconut oil
- Salt and pepper
- Handful fresh coriander finely chopped
Instructions
- Brown the Lamb: Heat a little coconut oil in a large, heavy-based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.
- Cook the Aromatics: Add a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger, and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.
- Simmer the Curry: Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.
- Check and Serve: Check the squash is completely tender, then serve garnished with some fresh coriander.
Notes
- Adjust the spice levels to your preference by adding more or less chilli powder.
- This curry pairs well with a green salad or cauliflower rice for a Paleo-friendly option.
- For added richness, you can stir in a splash of coconut milk towards the end of cooking.