Recently I have been watching a show called Escape to River Cottage. It is about Hugh Fearnley-Whittingstall, a man who left London to pursue an ambition of self-sufficiency - growing his own vegetables and raising his own animals at a cottage in Dorset. I have found this recipe in his cook book and changed it a little to suit my liking.
Ingredients 1.5 kg lamb leg
1/2 teaspoon of cumin seeds ground
1/2 teaspoon of coriander seeds ground
1/2 teaspoon of cayenne pepper
3 teaspoons of mild curry powder
1/2 teaspoon of minced ginger
1 clove of garlic thinly sliced
1 bay leaf
Water or vegetable stock, enough to cover the meat
750 grams of butternut pumpkin
1 brown onion
2 tablespoons of rice bran oil
500 grams of tomato chutney
salt and pepper to taste
Dice the lamb leg into 2 cm chunks.
Mix together cumin and coriander, salt and pepper, sprinkle over the lamb and rub it into the meat.
Heat a large fry pan on high heat with one tablespoon of oil and add in some of the lamb making sure not to overcrowd the pan.
When lamb has browned, transfer to a heavy bottom pan using a slotted spoon, and repeat the process cooking all lamb and transferring to the saucepan.
Dice the onion and thinly slice the garlic.
Add the other tablespoon of oil to the fry pan and add in the diced onion and garlic, then add in the ginger, cayenne pepper and curry powder.
Cook onions on high for about 4-5 minutes stirring to combine and cook off the spices.
Add the onion mix to the lamb saucepan and add in the chutney.
Next cover with water or vegetable stock, just enough to cover the meat.
Add the bay leaf and mix everything through.
Turn the heat down to low and simmer for one hour stirring occasionally.
Meanwhile cut the pumpkin into 2 cm chunks and set aside.
After one hour of simmering, add the pumpkin to the pan and simmer for a further hour.
Curry almost cooked
Cook rice as per packet instructions while curry is still cooking.
Serve a generous spoon of curry with rice and enjoy.
For a hotter curry, you can add extra cayenne pepper.