Lamb and Squash Curry

This recipe is from the cookbook Southeast Asian Cooking by Amtul Hafeez. It is not a thick book with a comprehensive collection of Southeast Asian food but instead is a personal collection of recipes by an Asian grandmother who wanted to pass on treasured recipes she cooked for her family. Amtul has lived in different countries throughout her life but has managed to cook these recipes for her family and friends wherever she was in the world.

I cut the amount of oil used in the recipe by half because I used a non-stick pan to cook the curry, and added more sea salt. The squash can be replaced by turnips, okra or potatoes in the same amounts.

Composite Masala:
1-inch piece of peeled ginger
4-5 cloves garlic
3 tablespoons ground coriander
1 tablespoon ground hot red pepper (I used a mild hot Spanish Paprika)
4 tablespoons yogurt
1/4 teaspoon turmeric
1 teaspoon salt or to taste

1/2 kilo boneless meat (I used 1 kilo lamb shoulder, with bone, cut in cubes)
1/2 kilo squash, peeled and cut in cubes
1/2 cup oil (I used olive oil)
1 large onion, chopped
1/2 cup fresh cilantro leaves, chopped

Make composite masala: blend all ingredients in food processor. Set aside.

Saute onion in oil until golden brown. Pour in 1/2 cup water, cover, and cook for 1 minute. Stir in composite masala and another 1/2 cup water, simmer until masala becomes lumpy. Add lamb cubes and stir to coat meat in the gravy. Cover and let simmer until almost dry and oil starts to separate, occasionally stirring. Add 1 1/2 cups water, cover, and cook until meat is tender (about 30 minutes to an hour). Add squash and 2 1/2 cups water, bring to boil and cook on high heat for about 3 minutes. Reduce heat to low and simmer for 5-6 minutes more, checking to see if squash is cooked. Add cilantro leaves and turn heat off. Let the stew stand for a few minutes before serving.