This mild spicy lamb is an excellent dish to serve to the whole family or a crowd of hungry teenagers. As an added bonus, there's very little washing up!


  • 550g/ 1¼ lb lamb neck fillets, well trimmed and cut into bite-size pieces

  • 4 tsp medium curry powder

  • 2 tbsp vegetable oil

  • 1 large onion, thinly sliced

  • 500ml/16 floz hot lamb or vegetable stock

  • 400g/14oz can chopped tomatoes

  • 2 cinnamon sticks

  • 4 garlic cloves, crushed

  • 4 dried curry leaves or 2 bay leaves

  • 300g /11oz Penne pasta (or orzo or risoni pasta if you prefer)

  • 1 small butternut squash, peeled, seeded and cut into cubes - about 350g

  • 200g /7oz green peas, fresh or frozen

  • Salt and freshly ground black pepper

  • Greek yoghurt

  • Handful fresh coriander, chopped

  • Juice of 1-2 lemons, according to taste

  • 1 green chilli, chopped, to garnish

  • Warm naan bread, to serve


  • 1.

    Heat a large frying pan. Toss the lamb in the curry powder. Add half of the oil to the heated pan and fry the lamb, in batches, for 5 minutes until well sealed and lightly golden, tossing the pan occasionally to ensure even cooking. Tip onto a plate and set aside.

  • 2.

    Add the remaining oil to the pan with the onion, then cook for 8-10 minutes on a low heat until softened and just beginning to colour around the edges, stirring occasionally. Stir in the stock, tomatoes, cinnamon, garlic, curry or bay leaves and season with pepper to taste. Cook for approximately 20 minutes on a medium heat.

  • 3.

    Stir in the pasta, butternut squash and the fresh peas. (If using frozen peas, add them 5 minutes before the end.) Cover with a lid and cook for another 15 minutes or until most of the liquid has absorbed and the butternut squash is tender. Give it a good stir and add a pinch of salt.

  • 4.

    Mix the Greek yoghurt with the chopped coriander and lemon juice. Serve the spiced lamb pasta dish with the Greek yogurt and naan bread. Garnish with the chopped chilli.

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