Saute oil, squash, celery, chopped onion, salt, and black pepper.
1
Sauté until tender.
2
Add the garlic, ginger, and spices.
3
Stir for a minute.
4
Add the tomatoes and coconut milk.
5
Stir in the lamb and gently stir over low heat.
7
Adjust the seasonings as needed and serve.
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