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Spiced Roast Lamb with Butternut Squash and Spinach Dhal


Ellie took part in our Natco Recipe Challenge, and this is her winning creation. Watch Ellie's video to find out more about the ingredients and make this delicious dish for yourself!

1 tsp Natco Ground Cumin
1 tsp Natco Ground Turmeric
1 tsp Natco Ground Ginger

1 tin/box of chopped tomatoes
1 cup of yellow split peas
1 red onion
4 cloves of garlic, crushed
2 carrots
1/4 butternut squash
1/2 tsp ground cinnamon
1 tsp dried coriander
1 tsp dried chilli flakes
A handful of spinach
Shoulder of lamb – I used a 500g portion for three people
150g natural yoghurt
1 thumb-sized piece of ginger, grated
3 large garlic cloves, grated/crushed
1 tbsp tomato puree
1 tsp crushed chilli flakes
1 tsp fennel seeds, lightly crushed
1 tsp dried coriander


Blending Spring lamb with Indian spices was a fantastic way for me to show the diversity of Indian cuisine and how British cooks can really blend it into the daily cooking – including my take on a Sunday roast!


  1. Start with the marinade the day before. Stir together yogurt, garlic, ginger, tomato puree, cumin, turmeric, chilli, fennel seeds and coriander. Feel free to use a pestle and mortar for a smoother finish.
  2. Pour this marinade over the lamb and rub into the flesh to get the flavour deep into the meat. Put this in the fridge overnight but be sure to let the lamb sit at room temperature for 1 hour before cooking.
  3. Heat the oven to 220C. Put the lamb into a foil lined roasting tray or tin and roast on this high heat for 20 minutes. After this time turn the oven down to 190C and raost for 1 hour and 20 minutes.
  4. Leave the lamb to rest for 20 minutes before carving.


  1. Chop the carrots, onion and butternut squash into equal size pieces, about 1cm squared then set aside.
  2. Add the onion into a blender and whiz until the onion is super fine.
  3. Pour 1 tsp oil into a large frying pan then once hot add the onion, ginger and garlic.
  4. Allow to fry for a few minutes then add the spices to wake them up and release the essential oils.
  5. Meanwhile add the 1 cup of lentils and 4 cups of cold water to a heavy based saucepan.
  6. Bring to a simmer then chuck in the carrots and butternut squas
  7. Allow the vegetables and lentils to simmer for 10 minutes then add the onion and spice mix.
  8. Pour in the tomatoes and reduce for about 30 minutes.
  9. At the end of the cooking time chuck in the spinach and add some fresh coriander if you have it.

For more recipes and ideas from Ellie, visit her blog The Young Domestic Goddess.

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