Lamb and Squash Curry - River Cottage

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1.5kg shoulder (or neck) of lamb, trimmed of excess fat and cut into 4cm cubes
• 3 tablespoons rapeseed or sunflower oil
• 1 onion, sliced
• 2 garlic cloves, chopped
• 6cm piece of fresh ginger, grated
• 3–6 teaspoons medium-hot curry powder, to taste
• 500g jar of chutney
• 1 bay leaf
• Water or stock to cover
• About 750g butternut or Crown Prince squash, peeled and cut into 3cm cubes
• Cayenne pepper (optional)
• A handful of coriander sprigs (optional)
• Sea salt and freshly ground black pepper