The village butcher in Walthamstow has THE best lamb – their gluten free chili lamb sausages are amazing. So I called by and they hand cut some pieces of lamb leg for a curry … this recipe feeds about six people.
In a large saucepan gently fry two red onions in some coconut oil
Add two-three tablespoons of red curry paste
And 700g of cubed lamb and gently brown for about 10 minutes
Add one cubed small butternut squash and one 400ml tin of coconut milk, one cup of shredded fresh or dried coconut and simmer gently with the lid on till the squash is cooked. Mine took about 15 mins.
When the squash is cooked, turn off the heat and fold in about four-five cups of fresh spinach from Kevin’s garden. In the absence of Kevin’s garden, add fresh or frozen spinach instead.
Depending on how chili hot your red curry paste is, you may like to add more chili for some extra zing!