TODAY’S RECIPE: Lamb & squash biryani

GREAT the next day, too. SERVES 2.

Ingredients

4 lean lamb steaks, cut into chunks 2 garlic cloves, grated 8 tsp chopped ginger 3 tsp ground coriander 4 tsp rapeseed oil 4 onions, sliced 2 red chillies, deseeded & chopped 170g brown basmati rice 320g diced butternut squash 2 tsp cumin seeds 2 tsp vegetable bouillon powder

2/3 pack coriander, chopped 20cm cucumber, grated 100ml bio yoghurt 4 tbsp chopped mint, plus extra leaves

Method

1 Mix the lamb steaks with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.

2 Heat 2 tsp oil in a non-stick pan. Add onions, the rest of the ginger and chilli, and stir-fry briefly on a high heat so they start to soften. Add rice and squash, and stir over the heat for a few minutes. Tip in the rest of the spices, 500ml of boiling water and bouillon. Cover and simmer for 20 minutes.

3 Meanwhile, mix the cucumber, yoghurt and mint together in a bowl to make a raita. Chill half for later.

4 Five minutes before the rice is ready, heat remaining oil in a non-stick frying pan, add the lamb and stir for a few minutes until browned, but still tender. Toss into the spiced rice with the coriander leaves on top and raita on side scattered with extra mint .