Scrub 1 medium butternut squash, cut into 4cm chunks, then toss with ½ a jar of balti curry paste and roast in the oven for 30 minutes, or until tender.
Dice 500g of lamb neck fillet into 2cm pieces, then tip into a bowl. Finely grate over the zest of 1 lime and squeeze over the juice, then stir through most of a 500g tub of Greek yoghurt, keeping some back to serve. Leave to marinate for around 30 minutes.
After the squash has had 15 minutes in the oven, add a good lug of groundnut oil to a large pan on a medium heat.
Peel and slice 2 cloves of garlic and a 5cm piece of ginger, then finely slice 1 fresh red chilli (deseed if you like). Tip into the pan and fry for a few minutes.
Reduce the heat to low, then peel and finely slice 1 onion and add to the pan. Cook for 10 minutes, or until softened but not coloured.
Tip in the roasted butternut squash and 2 x 400g of tins of plum tomatoes. Fill one of the tins with water and add that, too.
Add the lamb along with a good pinch of sea salt and black pepper, then bring to the boil. Cover then simmer over a low heat for 1 hour, or until the lamb is tender, stirring occasionally.
Pick and finely chop the leaves from a few sprigs of fresh coriander, to garnish. Delicious served with fluffy rice or naan bread, and the remaining yoghurt on the side.