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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.
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