Sweet and Spicy Lamb & Potato Filled Squash Recipe

Prep in:
20 mins
Cook in:
30 mins
Serves:
2
Per Serving %RI
KCAL 675 40%
Fat 24.9g 45%
Sat Fat 11.7g 75%
Salt 0.9g 15%
Sugar 29g 32%

Heat the oven to 180c.

Slice the top of the squash off, scoop out the seeds and replace the lid. Season inside and roast on an oven tray for 25 minutes.

Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb chop and slice and add the red pepper. Season a little and cook for a few minutes.

Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.

When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling. Stir in the herbs and adjust the seasoning if needed.

Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for five more minutes and serve with some steamed broccoli.

Ingredients

250g waxy potatoes, cooked, cooled and cut into chunks

250g boneless lamb chops, fat trimmed as well as possible

2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid

1 onion

½ tin light coconut milk

1 clove of garlic

1 red pepper

4 spring onions

4tbsp chopped parsley

1tbsp garam masala

2tbsp chopped fresh coriander

1tbsp olive oil

Salt and pepper

250g waxy potatoes, cooked, cooled and cut into chunks 250g boneless lamb chops, fat trimmed as well as possible 2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid 1 onion ½ tin light coconut milk 1 clove of garlic 1 red pepper 4 spring onions 4tbsp chopped parsley 1tbsp garam masala 2tbsp chopped fresh coriander 1tbsp olive oil Salt and pepper

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