Name: Lamb and pumpkin curry with spiced coconut
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Lamb and pumpkin curry; 600 gram lean lamb steaks; 2 onions; 3 clove garlic; 10 centimetre piece fresh ginger; 1 red chilli; 2 tablespoon oil; 1 teaspoon ground cumin; 1 teaspoon cinnamon; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 2 teaspoon brown sugar; 2 cup vegetable stock; 800 gram pumpkin; 1 teaspoon iodised salt; Spiced coconut; 1 tablespoon sesame seeds; 1 tablespoon cumin seeds; 1/2 cup desiccated coconut

Ingredients

Lamb and pumpkin curry

600 gram lean lamb steaks

2 onions

3 clove garlic

10 centimetre piece fresh ginger

1 red chilli

2 tablespoon oil

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon curry powder

1 teaspoon ground turmeric

2 teaspoon brown sugar

2 cup vegetable stock

800 gram pumpkin

1 teaspoon iodised salt

Spiced coconut

1 tablespoon sesame seeds

1 tablespoon cumin seeds

1/2 cup desiccated coconut

Method

1.Cut lamb into 3cm pieces. Peel onions and chop finely. Crush garlic, peel and chop finely. Peel ginger and grate. Cut chilli in half, remove seeds and chop chilli finely.

2.Heat oil in a large saucepan. Brown lamb pieces in batches. Remove lamb from pan. Add onion, garlic, ginger, chilli, cumin, cinnamon, curry powder, turmeric and brown sugar to pan. Stir for one to two minutes.

3.Return lamb pieces and add vegetable stock. Bring to the boil. Reduce heat to a simmer. Simmer for one hour. Peel pumpkin and remove seeds. Cut into 2cm pieces. Add to lamb with salt. Cook, covered, for a further 35 minutes. Serve with spiced coconut.

4.Place sesame and cumin seeds and coconut in a frying pan. Cook, stirring continuously, until coconut is golden.

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Ingredients

Method

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