Lamb & squash biryani with cucumber raita

• lean lamb steaks↗4

  (about 400g), trimmed of all fat, cut into chunks

• garlic cloves↗2

  finely grated

• chopped fresh ginger8 tsp tsp
• ground coriander↗3 tsp tsp
• rapeseed oil↗4 tsp tsp
• onions↗4

  sliced

• red chillies↗2

  deseeded and chopped

• brown basmati↗170g g

  rice

• diced butternut squash320g g
• cumin seeds↗2 tsp tsp
• vegetable bouillon powder↗2 tsp tsp
• 20cm length cucumber

  grated

• bio yogurt↗100ml ml
• chopped mint4 tbsp tbsp

  plus a few extra leaves

• handful coriander

  chopped

Step-by-step instructions

1. 1

   Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.

2. 2

   Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.

3. 3

   Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.

4. 4

   About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.