Lamb and pumpkin curry with spiced coconut

Tam West

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Curry

2 Tbsp	Vegetable oil
600 g	Lamb, diced (Main)
2	Onions, finely chopped
3 cloves	Garlic, crushed
10 cm	Fresh ginger, peeled and finely grated
1	Red chilli, seeds removed, chopped
1 tsp	Ground cumin
1 tsp	Cinnamon
1 tsp	Curry powder
1 tsp	Ground turmeric
2 tsp	Brown sugar
2 cups	Vegetable stock
800 g	Pumpkin (Main)
1 tsp	Salt
¼ cup	Natural yoghurt

Spiced coconut

1 Tbsp	Sesame seeds
1 Tbsp	Cumin seeds
½ cup	Desiccated coconut (Main)

Directions

1. Heat oil in a large pan and fry lamb until brown (best done in batches). Remove to a bowl.
2. Add onion to the pan and fry, stirring, for 3-5 minutes, then stir in the garlic, ginger, chilli, cumin, cinnamon, curry powder, turmeric and brown sugar. Stir to cook for 1-2 minutes.
3. Return lamb to pan, add vegetable stock and bring to the boil. Reduce to a simmer and simmer for 1 hour.
4. Peel pumpkin and cut into 2cm pieces. Add to lamb with salt and cook, covered, for a further 30 minutes. Stir yoghurt through just before serving.
5. Cook the spiced coconut ingredients in a frying pan, stirring continuously until golden. Sprinkle on top of lamb to serve.