This mild curry is an excellent dish to serve to the whole family or a crowd of hungry teenagers. As everything is cooked together there’s the added bonus of very little washing up to do afterwards!
600g/1lb 5oz trimmed lamb neck fillets, cut into bite-sized pieces
1Â½ tbsp medium curry powder
2 tbsp olive oil
1 large onion, thinly sliced
500ml hot vegetable stock
400g/14Â¼oz can chopped tomatoes in natural juice
2 cinnamon sticks
4 garlic cloves, crushed
4 dried curry leaves or 2 bay leaves (optional)
300g/10Â½ oz orzo or rissoni pasta, or similar tiny pasta shapes
340g/12oz butternut squash, cubed
200g/7Â¼oz green peas
Preheat the oven to 180C/350F/Gas 4.
Toss the lamb in the curry powder.
Heat half the oil in a large frying pan and brown the lamb, in batches, for five minutes and set aside.
Heat the remaining oil, add the onion and fry for five minutes.
Spoon into a three litre baking dish along with the lamb and any juices.
Stir in the stock, tomatoes, cinnamon, garlic and curry leaves and season.
Cover with foil and bake for 20 minutes, until most of the liquid has been absorbed.
Uncover, stir in the orzo or rissoni pasta.
Add the butternut squash and bake for another 10 minutes.
Remove and add the peas, then bake for a further 10 minutes, until most of the liquid has been absorbed.
Stir and season, then divide among the plates and serve with naan bread and Greek yoghurt.