500g lamb mince
1 onion
350g squash, pumpkin or carrots (something sweet)
1tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
450ml stock
1tbsp yoghurt
2tbsp fresh coriander
If using squash cook first. Cook chopped onion and meat in 1tbsp oil. Stir in spices and stock and cook slowly for a couple of hours. Add squash half hour before end of cooking and yoghurt and fresh coriander just before you serve.
Spicy lamb thingy sounds delicious and since we have a lot of different squash growing on our allotment, I think I shall have to try this. And I remember enjoying those plums (photo in your previous post) for breakfast on our recent visit. Best wishes Ann
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