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Preheat oven to 350°F. Cut lamb into 1-inch cubes. Heat margarine (or butter) in a large saucepan; add half of the meat and cook until browned. Remove meat. Brown remaining meat with onion, celery and garlic until vegetables are tender. Drain fat. Return all meat to pan.
Stir in tomato sauce, water, curry powder, ginger, salt, cumin and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
Meanwhile, place squash, cut-side down, in a shallow baking dish. Bake, uncovered, for 30 to 40 minutes or until tender. Using a fork, separate the squash pulp into strands.
Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
To serve, spoon lamb mixture over squash. If desired, sprinkle with snipped cilantro or parsley and/or garnish with cilantro or parsley sprigs.