Ingredients
600g/1lb 5oz trimmed lamb neck fillets, cut into bite-sized pieces
1½ tbsp medium curry powder
2 tbsp olive oil
1 large onion, thinly sliced
500ml hot vegetable stock
400g/14¼oz can chopped tomatoes in natural juice
2 cinnamon sticks
4 garlic cloves, crushed
4 dried curry leaves or 2 bay leaves (optional)
300g/10½ oz orzo or rissoni pasta, or similar tiny pasta shapes
340g/12oz butternut squash, cubed
200g/7¼oz green peas
To serve
naan bread
Greek yoghurt
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Toss the lamb in the curry powder.
3. Heat half the oil in a large frying pan and brown the lamb, in batches, for five minutes and set aside.
4. Heat the remaining oil, add the onion and fry for five minutes.
5. Spoon into a three litre baking dish along with the lamb and any juices.
6. Stir in the stock, tomatoes, cinnamon, garlic and curry leaves and season.
7. Cover with foil and bake for 20 minutes, until most of the liquid has been absorbed.
8. Uncover, stir in the orzo or rissoni pasta.
9. Add the butternut squash and bake for another 10 minutes.
10. Remove and add the peas, then bake for a further 10 minutes, until most of the liquid has been absorbed.
8. Stir and season, then divide among the plates and serve with naan bread and Greek yoghurt.
