Hugh: "Slow simmering makes the lamb meltingly tender, and adding the jar of chutney is a great short cut for adding real depth of flavour. Of course, I hope you’ll use our chutney recipe, but any good, fruity chutney will do."
Serves 4
1. Grind the cumin and coriander together in a pestle and mortar.
2. Heat a little rapeseed oil in a large, heavy-bottomed frying-pan over a medium-high heat and brown the meat evenly all over. Don't overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large, heavy-bottomed saucepan or casserole.
3. Add a little more oil to the frying pan and add the onion, garlic, ginger, crushed cumin and coriander seeds and curry powder, and sauté for 4-5 minutes to release the aromas.
4. Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover. Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour.
5. Add the chopped squash and cook for a further hour until the lamb is very tender. Adjust seasoning if required and serve with spelt tortillas.
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