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Cuisine Magazine Recipes

Lamb and pumpkin curry

Posted on : 06-06-2016

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Ingredients

 1 1/2 teaspoons black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 teaspoons black mustard seeds
1/4 cup (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

Method 

Step 1

Place peppercorns, coriander, cumin and fennel seeds in a small frying pan and stir over low-medium heat until slightly darker and fragrant. Cool, then, using a pestle and mortar, grind to a fine powder. Stir in turmeric and mustard seeds.

Step 2

Heat oil in a large, heavy-based saucepan over medium-high heat and cook lamb, in 2 batches, turning until browned on all sides. Remove from pan.

Step 3

Add onions to pan and cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger and chillies and cook for 1 minute. Add spice mixture, curry leaves and cinnamon and cook, stirring, for 2 minutes.

Step 4

Return lamb to pan. Add 3 cups water and 1 teaspoon salt and simmer gently over low heat for 30 minutes. Add pumpkin and simmer for a further 15 minutes or until pumpkin and meat are tender. Serve with naan bread.

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