- 4 tbsp vegetable oil
- 2 onions, peeled and thickly sliced
- 2 cloves garlic, peeled and crushed
- 2.5 cm piece ginger, peeled and grated
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 800 g lamb shoulder meat cut into bite-sized pieces
- 2 tbsp medium-hot curry paste
- 1 tbsp plain flour
- 750 ml water or vegetable stock
- 1 large aubergine, cut into 2 cm cubes
- 500 g butternut squash, cut into 2 cm cubes
- 4 tomatoes, quartered
- 2 tbsp mango chutney
- small handful chopped coriander leaves to serve
- Pre-heat the oven to 160 C / 140 C fan / gas 2.
- Gently fry the onion and garlic in 1 tablespoon of the oil for 3 or 4 minutes until softened, add the ginger and spices, fry for a minute more then transfer to an oven proof casserole.
- Increase the heat under the frying pan, add one more tablespoon of the oil and fry the meat, in batches, until brown on all sides, about 6 minutes for each batch. Transfer to the casserole with the onions. Add the curry paste and flour to the last batch of browned meat and fry for one minute more before adding some of the water or stock and stirring well to get up all the flavoursome morsels that have stuck to the pan. Tip all this into the casserole.
- Add the rest of the liquid to the curry, bring to the boil and season with salt, then cover with the lid and cook in the oven for about 40 minutes until the meat is almost tender.
- Meanwhile over medium heat fry the aubergine cubes in a little extra oil for 5 minutes until lightly golden but not cooked through.
- Add the aubergine, butternut squash, tomatoes and chutney to the curry and return to the oven for 25 minutes until the meat and squash are very tender. Check the seasoning.
Sprinkle with the coriander and serve with poppadoms, rice and extra chutney.