Lamb & Pumpkin Curry

4
Servings
20m
Prep Time
290m
Cook Time
5h 10m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 4 servings
OK
  • FOR COCONUT RICE

Nutritional

  • Serving Size: 1 (752 g)
  • Calories 882.4
  • Total Fat - 37.9 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 119.4 mg
  • Sodium - 413.1 mg
  • Total Carbohydrate - 97.3 g
  • Dietary Fiber - 9.7 g
  • Sugars - 18.1 g
  • Protein - 39.8 g
  • Calcium - 307.8 mg
  • Iron - 6.8 mg
  • Vitamin C - 124.4 mg
  • Thiamin - 0.5 mg

Step 1

Heat half the oil in a large saucepan over medium-high heat and add half the lamb anc cook, turning occasionally for 5 minutes or until brown all over and then transfer to a slow cooker and then repeat with remaining lamb.

Step 2

Sprinkle the lamb in the slow cooker with the split peas.

Step 3

Heat remaining oil in the pan over medium heat and add the onion, chilli, garlic and ginger and cook, stirring for 5 minutes or until onion softens and then add the cinnamon, turmeric, cumin, cardamom and coriander and cook, stirring, for 1 minutes or until aromatic and then add the tomato and coconut milk and stir to combine and then pour over the lamb in the slow cooker.

Step 4

Cook for 4 hour on high (or 6 hours on low) or until lamb is tender and then add the pumpkin and cook for a further 30 minutes or until tender and then taste and season.

Step 5

Meanwhile to make the coconut rice, combine the rice, coconut milk and 1 1/2 cups (375ml) water in a medium saucepan and season with salt and bring to the boil over high heat and then reduce heat to low and cook, covered for 12 minutes or until liquid is absorbed and then set aside, covered, for 5 minutes to rest and serve with the curry.

Tips & Variations


No special items needed.

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