Prepare the squash: Cut off the lid and remove the seeds and stringy membrane
Heat oil in a pan and cook onion and garlic.
Add the lamb mince and cook until browned.
Add courgette, curry paste, chopped tomatoes and heat through
Pile the lamb mixture into the squash, replace the lid and place in a roasting pan with a few spoonfuls of water in the base of the pan.
If there is too much mixture to go in the squash place in small pot and cook next to the squash
Cover with foil and bake for about 1 hour until the squash is tender
Sprinkle with coriander and with each portion scoop out a serving of the squash
Serve with mango chutney & pilau style rice (basmati rice cooked with sliced red onion & cardamom, cumin and coriander seeds lightly crushed together)