Lamb Curry with Pumpkin

Lamb Curry with Pumpkin

Posted 2017-04-18 by Kate Matefollow
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.

Preparation Time: 40 minutes
Cooking Time: 2 1/2 hours
Serves: 4 serves

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.

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