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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub 1 medium butternut squash, cut into 4cm (2-inch) chunks, then toss with ½ a jar of balti curry paste and roast in the oven for 30 minutes, or until tender.
3. Dice 500g of lamb neck fillet into 2cm (1-inch) pieces, then tip into a bowl.
4. 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.
5. Leave to marinate for around 30 minutes.
6. 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.
7. Peel and slice 2 cloves of garlic and a 5cm (2-inch) piece of ginger, then finely slice 1 fresh red chilli (deseed if you like).
8. Tip into the pan and fry for a few minutes.
9. Reduce the heat to low, then peel and finely slice 1 onion and add to the pan.
10. Cook for 10 minutes, or until softened but not coloured.
11. Tip in the roasted butternut squash and 2 x 400g of tins of plum tomatoes.
12. Fill one of the tins with water and add that, too.
13. Add the lamb along with a good pinch of sea salt and black pepper, then bring to the boil.
14. Cover then simmer over a low heat for 1 hour, or until the lamb is tender, stirring occasionally.
15. Pick and finely chop the leaves from a few sprigs of fresh coriander, to garnish.
16. Delicious served with fluffy rice or naan bread, and the remaining yoghurt on the side.

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