Serves 4
Ingredients
- 1 medium onion, chopped
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- Slug rapeseed oil
- 1 clove garlic
- 1 teaspoon grated ginger
- 300g pumpkin or squash, chopped
- 400g can chopped tomatoes
- 300g diced lamb
- 10 dried apricots, chopped
- 1 tin chickpeas
- Handful chopped coriander
- Juice of 1 lemon
- Rice to serve
Method
In a large frying pan, fry the onion and spices in the oil for about 5 minutes. Crush in the garlic and add the ginger and fry for a further minute. Add the pumpkin and stir.
Add the tomatoes, lamb, apricots and drained chickpeas to the pan and bring to the boil. Reduce the heat, and cook for around 1 hour. Add a little water to the pan if it gets too dry.
Cook the rice according to the packet instructions.
Before serving, stir in the coriander and lemon juice.