Lamb-stuffed squash

• porsi: Serves 2

Bahan-bahan

2 x 400g round squash (or the bottom of butternut squashes, reservingthe tops for lids)

Salt and black pepper

1 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 tbsp garam masala

250g boneless Iamb chops, fat trimmed, sliced

4 spring onions, chopped

1 red pepper, deseeded and chopped

½ x 400g tin of light coconut milk

250g waxy potatoes, cooked, cooled and mashed

4 tbsp fresh parsley, chopped

2 tbsp fresh coriander, chopped

To serve:

Steamed broccoli

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Slice the top of the squashes off and scoop out the seeds. Season the insides, then replace the lids and roast on a baking tray for 25 minutes.

2 Heat the oil in a large pan over a medium heat. Cook the onion, garlic and garam masala for 4-5 minutes until softened. Add the lamb chops, spring onion and red pepper. Season and cook for a few minutes.

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

4 When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling.

5 Stir in the herbs and adjust the seasoning. Fill each squash with the mixture and scatter any remaining mixture around on the tray. Cook for five more minutes and serve with broccoli.