Lamb curry with raita

Instructions

1. In a small bowl, combine the curry powder, ¾ tsp cumin and cinnamon, then season and set aside. Heat ½ tablespoon of the oil in a large casserole or nonstick pan set over a medium-high heat. Season the lamb with a little of the spice mixture then cook, in batches, for 2-3 minutes until browned all over. Transfer the lamb to a plate, using a slotted spoon, and set aside.
2. Heat ½ tablespoon of the remaining oil in the casserole, and fry the onion, 1 tbsp ginger, garlic, coriander stems and remaining spice mixture for 4-5 minutes until softened. Return the lamb to the casserole, then add the tomatoes, coconut milk and half a tin of cold water. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 1 hour, adding a little more water if the mixture gets too thick.
3. Add the butternut squash and cook for a further 1 hour, until the lamb is very tender, then stir in most of the coriander leaves.
4. Meanwhile, make the raita. Stir the yogurt, 2 tbsp chopped fresh coriander, ½ tsp ginger and ¼ tsp remaining cumin in a small bowl until well combined.
5. Just before the curry is ready, prepare the cauliflower rice. Heat the remaining oil in a large nonstick frying pan set over a medium-high heat. Add the cauliflower rice and cook, stirring, for 2-3 minutes until cooked through. Season to taste.
6. Divide the cauliflower rice between bowls, spoon over the curry, scatter over the remaining coriander leaves and serve with the raita spooned over.