lamb & pumpkin curry

Lamb & pumpkin curry
Lamb & pumpkin curry

Back in our pre-children years when evening excursions required a little less planning, a curry-stop would feature pretty regularly on the going-out itinerary. Given that we rarely have curry out these days, I thought I’d come up with my own version of kadu gosht, one of my husband’s all-time favourites.

The shops and markets are full of pumpkins at the moment so now’s the perfect time to treat yourself to this warming, aromatic dish. The curry needs to bubble away for a couple of hours to make the lamb mouthwateringly tender. It’s therefore worth getting it on the hob late on a Saturday and Sunday afternoon so that you can tuck into it that evening. As this recipe makes a large batch, you can freeze any leftovers for a quick weeknight meal.

This curry goes perfectly with basmati rice. For sauce-mopping, I’d also serve some Indian-style bread such as naan or paratha on the side.

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Lamb & pumpkin curry
  1. Chop the onion very finely. I use a food processor for this so that the chopped onion has the texture of a rough purée.
  2. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the mustard seeds and cumin seeds and fry for 2-3 minutes until they start to pop.
  3. Add the onion, curry leaves and chilli. Fry over a low heat for 7-8 minutes until the onion is soft and golden.
  4. Add the garlic and ginger and fry for a further 2-3 minutes. Set the mixture aside in a bowl.
  5. Heat the remaining tbsp oil in the saucepan over a high heat. Add the lamb and fry for 3-4 minutes until browned, stirring throughout.
  6. Return the onion mixture to the saucepan and add the pumpkin, coconut milk, stock, garam masala, sugar and turmeric. Season well with salt. Bring to the boil and simmer uncovered for about 2.5 hours, stirring occasionally, until the lamb is tender and the sauce has reduced to the consistency of a thick gravy.
  1. Spoon the hot curry onto plates or into bowls and sprinkle over the coriander.
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