Cook: 30 mins
250g boneless lamb chops, fat trimmed as well as possible
2 x 400g round squash or the bottom of butternut squashes, keeping the top for a lid
250g waxy potatoes, cooked, cooled and mashed
½ tin, light coconut milk
1 clove of garlic
1 red pepper
4 spring onions
4 tbsp chopped parsley
1 tbsp garam masala
2 tbsp chopped fresh coriander
1 tbsp olive oil
Salt and pepper
Heat the oven to 180°C. Slice the top of the squash off, scoop out the seeds and replace the lid.
Season inside and roast on an oven tray for 25 minutes. Sauté the onion and garlic in a little oil and stir in the garam masala.
Add the lamb chop and slice and add the red pepper. Season a little and cook for a few minutes.
Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
When the squash is cooked, scoop out a little flesh and mix it into the lamb filling. Stir in herbs and adjust seasoning.
Fill each squash with the mixture and scatter any remaining mix around the tray.
Cook for five more minutes and serve with steamed broccoli.