Make a double batch and freeze some or stock up on some handy containers so you can store your prepped food easily in the fridge.
Recipe courtesy of Countryside food columnist Miranda Gore Browne.
Served 4-6 people
Ingredients
- 1 aubergine, chopped into small chunks
- 500g summer squash, butternut squash, chopped into small chunks
- Rapeseed oil
- 1 tsp of cumin seeds
- 1 tps of coriander seeds
- 800g shoulder or neck of lamb
- 1 red onion, finely sliced
- 2 garlic cloves
- 2 tbsp of tomato puree
- 1 tin of chopped tomatoes
- Fresh ginger, grated
- 3 tsp of curry powder
- 3 tbsp of mango chutney
- A bunch of mint, chopped
- A handful of coriander, chopped
- Thick yogurt
- Brown basmati rice to serve
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
Method
1. Put the chopped aubergine and squash into a roasting tin with a little rapeseed oil and roast in a hot oven for 30 minutes.
2. Put the cumin and coriander seeds into a cast iron casserole dish with the lamb and a little oil. Cook on the hob over a hot heat until the lamb is browned. Add the chopped red onion and cook until softened. Add the garlic and ginger and cook for a few minutes. Stir in the tomato puree with the curry powder and then add the mango chutney.
3. Add the roasted aubergine and squash with the tinned tomatoes and a cup of water. Cover with a lid and put into the oven to cook at 180 degrees for half an hour and then turn the temperature down to 150 degrees and cook for another hour and a half.
4. Just before serving, add the herbs, stir, take off the lid and put back into the oven for a final 10 minutes.
5. Serve with a spoonful of thick yogurt and some brown basmati rice.