Spicy Lamb Curry by Chef Hugh Fearnley-Whittingstall

Taken from Astroview April 2010; Serves 4

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsp rapeseed oil
• 1 kg lamb shoulder, trimmed of excess fat and cut roughly into 4 cm cubes
• 1 onion, sliced
• 2 cloves of garlic, chopped
• 6 cm piece of fresh ginger, grated
• 2 tsp curry powder
• 500 gm jar of spicy apple chutney
• Water
• 500 gm butternut squash, peeled and cut roughly into 3 cm cubes
• Salt and ground black pepper

Note: Adding the jar of chutney is a great shortcut for adding real depth of flavour to the dish. A good fruity chutney will do too.

Method:

1. Grind the cumin and coriander together
2. Heat a little rapeseed oil in a large frying-pan over a medium-high heat and brown the meat evenly all over. Don’t overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large saucepan
3. Add a little more oil to the frying pan and add the onion, garlic, ginger, crushed cumin and coriander seeds and curry powder. Saute for 5 mins to release the aromas
4. Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover
5. Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour
6. Add the chopped squash and cook for a further hour until the lamb is very tender
7. Adjust seasoning if required and serve with rice or bread