CURRIED LAMBAND BUTTERNUT SOUP
1 Heat 1 tbsp oil in a pan. Toss lamb in seasoned flour, add to the pan and cook in batches until golden brown. Drain any excess oil on paper towels. Prep time 15 mins Cooking time 1 hour Serves 4-6 2 tbsp vegetable oil 600g lamb, cubed Seasoned flour, as required 2 tsp mustard seeds 1 onion, finely chopped 2 garlic cloves, minced 5cm piece of ginger, finely chopped 1 tbsp turmeric powder 2 tsp curry powder 750g butternut squash, cubed and diced 1 litre lamb or beef stock 200g passata 400g tinned chickpeas, rinsed and drained 1 cup yogurt, plus extra to serve Cherry tomatoes, red chillies and fresh coriander, all chopped, to serve 2 Add the remaining oil to the pan, add mustard seeds and cook until they pop. Add the onion, garlic, ginger, turmeric and curry powder and sauté until golden brown. 3 Return the lamb to the pan and add the butternut squash, stock and passata. Bring to the boil, then simmer for 30 minutes. 4 Stir through the chickpeas and yogurt and simmer for 5 more minutes. Season well. 5 Serve with a dollop of yogurt and garnish with chopped tomatoes, chillies and coriander.