Lamb massaman curry

Heat the oil in a large casserole dish or wok, over high heat.

Fry the onion, until just softened. Add the lamb and brown all over.

Add the butternut squash, curry paste, peanut butter, soy sauce, and coconut milk, and season lightly with salt and pepper. Reduce the heat to low/medium, and cover with a lid to cook for 8-10mins.

Add the green beans, red pepper, yellow pepper, and a dash of water.

Cook for a further 5-8mins, or until the desired vegetable texture is reached (we don’t like them too soft).

Serve with 40g cooked brown rice per person, and sprinkle with peanuts and coriander.