Roasted butternut squash and cauliflower are combined with tender cooked lamb to make this simple balti. Just add basmati rice or warmed naans to complete the meal. This recipe is a mouthwatering leftovers idea from our slow-cooked lamb shoulder dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Toss the butternut squash and cauliflower in half the oil and transfer to a large shallow baking tray. Season with salt and freshly ground pepper and roast for 25 minutes.
Meanwhile, heat the remaining oil in a large saucepan and fry the onion for 5 minutes until soft, stir through the garlic and curry powder and cook for a further 2 minutes. Stir through the lamb, tomatoes and stock and simmer for 10 minutes until slightly reduced. Add the roasted vegetables and fold through gently. Stir through half the coriander and scatter with the rest. Serve with a spoonful of natural yogurt.
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Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.