Thai Lamb, Butternut Squash and Lime Curry

Serves 4
EE = 7 syns per portion

Ingredients
Spray oil
1 onion, sliced
1 pack of traditionally reared lamb steaks (325g total) cut into bitesized chunks
1 medium butternut squash, peeled and cubed
100g thai red curry paste
400ml tin light coconut milk
400ml chicken/vegetable stock
150g pot of natural fat free yoghurt
28g basil leaves, shredded
28g coriander leaves, shredded
zest and juice of 1 lime

Step 1: Spray oil in large pan, cook onion over medium heat for 8-10 minutes to soften. Transfer to plate and brown the lamb a few cubes at a time.

Step 2. Return onion and lamb and add butternut squash. Stir and cover. Simmer for 10 minutes, take lid off and cook for 5 minutes till juices have evaporated.

Step 3. Stir in curry paste and cook. Cook stirring for 30seconds.

Step 4. Pour in coconut milk, salt and stock. Bring to the boil. Reduce and simmer uncovered for 30 minutes. Check if meat is tender.

*At this stage you can freeze the product or keep refridgerated for up to 2 days*

Step 5. Stir in yoghurt, basil, coriander and lime zest and juice. Simmer for a minute before serving.

Serve on a bed of rice