Based on this recipe.

cost: £7 skill: easy serves: 2-4
would make again

1 t cumin
1 t coriander
2 T olive oil
1kg lamb, trimmed of excess fat and cut roughly into 4cm cubes
1 onion, sliced
2 cloves of garlic, chopped
1 t fresh ginger, grated
2 t hot curry powder
2 t mild curry powder
1 jar apple chutney with tomato and garlic
1/2 medium butternut squash, peeled and cut roughly into 3cm cubes
1 small Crown Prince squash, peeled and cut roughly into 3cm cubes
Salt and freshly ground black pepper

Set slowcooker to high and add olive oil, onion, garlic, and spices. Let these warm while you prepare the squash and lamb.

Add the squash and lamb in layers to the pot, and top with the entire jar of chutney. Pour over about 2 cups of water, just enough to top up the liquid about halfway. Crack over a little salt and a lot of pepper. Cover and leave 3-4 hours, stirring occasionally.

We served with brown rice. There was a lot of liquid and a bit of meat and veg left over which could be combined with couscous and red peppers for another full meal.