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Lamb and pumpkin curry
Lamb and pumpkin curry
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Spiced lamb and pumpkin stew, perfect for cozy evenings.
Ingredients:
  • 1 1/2 tsp black peppercorns
  • 20.00 ml coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • 2 tsp black mustard seeds
  • 60ml vegetable oil
  • 800g diced lamb
  • 2 large onions, halved, thinly sliced
  • 4 cloves garlic, finely chopped
  • 4cm piece ginger, peeled, finely grated
  • 2 small red chillies, seeded, chopped
  • 10 fresh or dried curry leaves
  • 1 cinnamon stick
  • 800g butternut pumpkin, peeled, seeded, cut into 1.5cm dice
  • Naan bread, warmed, to serve
Instructions:
  • Toast peppercorns, coriander, cumin, and fennel in a small frying pan over low-medium heat until aromatic and slightly darker. Allow them to cool. Grind the toasted spices to a fine powder using a mortar and pestle, then mix in turmeric and mustard seeds.
  • Heat oil in a large saucepan over medium-high heat. Brown the lamb in 2 batches, turning to ensure all sides are golden. Remove from pan.
  • Sauté onions in a pan until golden, about 10 minutes. Stir in garlic, ginger, and chillies for 1 minute. Add spice mixture, curry leaves, and cinnamon, and cook while stirring for 2 minutes.
  • Place the lamb back in the pan with 3 cups of water and 1 teaspoon of salt. Simmer it gently over low heat for 30 minutes. Then, add the pumpkin and continue simmering for another 15 minutes, or until both the pumpkin and meat are tender. Serve alongside warm naan bread.

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