Lamb and Pumpkin Curry

Serves: 4

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Total Time: 105

Prep Time: 30

Cook Time: 75

• 75 ml olive oil
• 3 large red onions, sliced
• 2  garlic cloves, crushed
• 2.5cm (1in) piece fresh root ginger, grated
• 800 gram(s) (1lb 12oz) boneless lamb, cut into 2.5cm (1in) pieces
• 450 gram(s) (1lb) pumpkin, peeled and cut into 2.5cm (1in) pieces
• 1 medium aubergine, cut into 2.5cm (1in) pieces
• 1  red chilli, sliced into rounds
• 4  level tbsp red balti curry paste
• 400 ml can coconut milk
• 450 ml (¾ pint) hot beef stock
• Juice of 1 lime
• 4  level tbsp freshly chopped coriander, plus extra to garnish

Method

1. Heat the oil in a large pan and add two of the sliced onions, then cook over a medium heat for 5-10min until lightly coloured. Add the garlic and ginger and cook for 1min. Remove with a slotted spoon and put aside.
2. Add the lamb and fry to brown on all sides. Add the pumpkin and aubergine and cook for 5min. Return the onions to the pan. Stir well to mix.
3. Add the chilli and curry paste and cook for 1min, then pour in the coconut milk and stock. Cover, bring to the boil, then cook on the hob over a low heat for 1hr or until the lamb is tender.
4. Meanwhile, put the remaining sliced onion in a bowl, add the lime juice, a pinch of salt and the chopped coriander and toss well.
5. Spoon the curry into individual warmed dishes, top with marinated red onion, garnish with coriander and serve with plain cooked basmati rice.
6. TO FREEZE Make up to the end of step 3, then cool quickly in a bowl in a sink of cold water, replacing the water when it becomes warm. Spoon into individual freezer/ovenproof dishes. Freeze the curry for up to three months.
7. TO SERVE Thaw in the fridge overnight. Put in a large pan, then cover, and bring slowly to the boil and complete the recipe. To cook from frozen, cover individual portions with foil and cook at 220°C (200°C fan oven) mark 7 for 1 hr.

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