Lamb And Pumpkin Curry

Lamb And Pumpkin Curry. IndianStyle Lamb and Pumpkin Curry Cook, partially covered, for 2 hours or until tender, adding the pumpkin in the last 20 mins of cooking. I made the following substitutions: -Sunflower instead of vegetable oil -Leg of lamb instead of shoulder -Use ground cardamom (1tsp/pod) -Vegetable instead of chicken stock -Scant 1/2 tsp of himalayan salt -Butternut squash instead of pumpkin Some annoyances: -Lamb, cardamom sticks to the bottom.

Add the pumpkin, turn up the heat a little, and cook for a further 30 minutes Add onion, curry paste, five spice powder and cinnamon stick; cook, stirring, 1 minute, or until fragrant.

Lamb and pumpkin curry

Serve the lamb shanks with the pumpkin and sauce, and garnish with chopped peanuts and sliced green onions This meal is perfect for cozy dinners and delivers a perfect blend of savory, spicy, and nutty flavors. Reduce heat to low and gently simmer, stirring occasionally, for 15-20 minutes or until pumpkin is tender and curry has reduced slightly and is fragrant

IndianStyle Lamb and Pumpkin Curry. Place 1/4 cup coconut milk in a saucepan over moderate heat; cook, stirring, 30 seconds, or until heated I made the following substitutions: -Sunflower instead of vegetable oil -Leg of lamb instead of shoulder -Use ground cardamom (1tsp/pod) -Vegetable instead of chicken stock -Scant 1/2 tsp of himalayan salt -Butternut squash instead of pumpkin Some annoyances: -Lamb, cardamom sticks to the bottom.

Lamb And Pumpkin Curry Recipe. Add onion, curry paste, five spice powder and cinnamon stick; cook, stirring, 1 minute, or until fragrant. Details: A flavorful dish combining tender slow-cooked lamb with rich coconut curry sauce and soft pumpkin