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Sweet & Spicy Lamb Stuffed Squash Recipe | Great British Food Magazine

Sweet & Spicy Lamb Stuffed Squash

lovepotatoes.co.uk

This hearty dish combines warming, exotic spices and seasonal squash with delicious results

    Ingredients
  • 250g boneless lamb chops, sliced and fat trimmed as well as possible
  • 2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid
  • 250g waxy potatoes, cooked, cooled and mashed
  • 1 onion, chopped
  • ½ tin light coconut milk
  • 1 clove of garlic, chopped
  • 1 red pepper, sliced
  • 4 spring onions
  • 4 tbsps chopped parsley
  • 1 tbsp garam masala
  • 2 tbsps chopped fresh coriander
  • 1 tbsp olive oil
  • Salt and pepper
    Method
  • Heat the oven to 180 °C/Fan 160°C/Gas 4. Slice the top of the squash off, scoop out the seeds and replace the lid. Season inside and roast on an oven tray for 25 minutes.
  • Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb and add the red pepper. Season a little and cook for a few minutes.
  • Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
  • When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling.
  • Stir in the herbs and adjust the seasoning. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for five more minutes and serve with some steamed broccoli.
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