A one pot wonder that produces a deep, rich flavourful lamb curry with a bit of spicy heat.


  • 600g/1lb 5oz trimmed lamb neck fillets, cut into bite-sized pieces

  • 1½ tbsp medium curry powder

  • 2 tbsp olive oil

  • 1 large onion, thinly sliced

  • 500ml hot vegetable stock

  • 400g/14¼oz can chopped tomatoes in natural juice

  • 2 cinnamon sticks

  • 4 garlic cloves, crushed

  • 4 dried curry leaves or 2 bay leaves (optional)

  • 300g/10½ oz orzo or rissoni pasta, or similar tiny pasta shapes

  • 340g/12oz butternut squash, cubed

  • 200g/7¼oz green peas

  • To Serve

  • naan bread

  • Greek yoghurt


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Toss the lamb in the curry powder.

  • 3.

    Heat half the oil in a large frying pan and brown the lamb, in batches, for five minutes and set aside.

  • 4.

    Heat the remaining oil, add the onion and fry for five minutes.

  • 5.

    Spoon into a three litre baking dish along with the lamb and any juices.

  • 6.

    Stir in the stock, tomatoes, cinnamon, garlic and curry leaves and season.

  • 7.

    Cover with foil and bake for 20 minutes, until most of the liquid has been absorbed.

  • 8.

    Uncover, stir in the orzo or rissoni pasta.

  • 9.

    Add the butternut squash and bake for another 10 minutes.

  • 10.

    Remove and add the peas, then bake for a further 10 minutes, until most of the liquid has been absorbed.

  • 11.

    Stir and season, then divide among the plates and serve with naan bread and Greek yoghurt.

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