adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and pumpkin curry
Lamb and pumpkin curry
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Hearty, protein-rich winter curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 400g lamb leg steaks, trimmed, diced
  • 20.00 gm Indian curry powder
  • 700g jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • 255.00 gm vegetable liquid stock
  • 150g button mushrooms, cut into quarters
  • 150g green beans, trimmed, cut into 2cm pieces
  • 100g English spinach, trimmed, chopped
  • 82.50 ml 99% fat-free natural yoghurt
  • 2 warmed naan bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat 1 teaspoon of oil. Add half of the lamb and cook, stirring, for 3 to 4 minutes until browned. Transfer to a plate. Repeat with another 1 teaspoon of oil and the remaining lamb.
  • Pour the remaining 2 teaspoons of oil into the pan and add the onion. Sauté, stirring frequently, for 3 to 4 minutes until the onion is tender. Sprinkle in the curry powder and cook for an additional minute. Introduce the pumpkin and stock to the pan. Lower the heat to medium, cover, and let it simmer for 10 to 12 minutes until the pumpkin reaches a tender consistency.
  • Place the lamb back into the saucepan along with any juices. Add in the mushrooms, beans, and spinach, then cover the pan. Allow everything to cook for 5 to 10 minutes until the beans are vibrant green and tender.
  • Ladle the mixture into bowls, then generously drizzle with yogurt. Serve alongside warm naan bread.

Similar Recipes