Pumpkin and Lamb Curry by Nargis Jahan-Uddin

The first time I made this I have to admit my family were a bit weary. Pumpkin does not usually make an appearance in my house. Putting it in a curry seemed to be a game changer and now its a firm family favourite alhamdulillah! 

Ingredients:

• 2 tbsp sunflower oil
• Pinch of panch puran
• Star anise
• Bay leaves
• Methi leaves
• 1kg lamb or beef
• 2 cubes of frozen garlic 
• 2 cubes of frozen ginger
• 2 onions
• Salt
• Hot / extra hot curry powder
• Chilli powder
• Small / medium pumpkin
• Sugar (optional)
• Fresh coriander

Method:

– Heat 2 tbsp of sunflower oil into a pot.

– Sprinkle some panch puran, a couple of star anise, a few bay leaf and a few cinnamon sticks in the oil. Let them release their aroma.

– Add in about 1 kg washed meat on the bone. (I used lamb this time, beef tastes good too) I’m not sure if this is exactly accurate but it felt like 1kg.

– Add in two cubes frozen crushed garlic and two cubes frozen crushed ginger. Let it all simmer until meat has browned and garlic/ginger dissolved.

– Thinly chop two medium onions. Add in with salt (I used about a tablespoon, this is to your taste so you can add more or less)

– Let the onions soften and dissolve.

– Add spices. I only use two spices bolts hot curry powder and rajah chilli powder or rajah extra hot curry powder. Added about 2-3 tablespoons of each (if using chilli powder, use half this quantity, I tend to use two curry powders rather than a chilli as well due to my children). Let the spices cook properly. Add a bit of water if it is sticking to the pot.

– Add a handful of dried kasoori methi leaves. I usually let spices cook for a long time (maybe 20-30 mins) on low heat at this stage because it helps draw out flavour and further tenderise the meat. Add small amounts of water if necessary but let meat cook and prep the veg.

– Peel a good pumpkin, I used a small-medium Italian pumpkin today and used two thirds. Chop the pumpkin into medium chunks. Wash. Add to the meat and stir.

– If the pumpkin is not sweet enough (taste it raw), add about a tablespoon of sugar at this stage. I didn’t need to today as pumpkin was sweet.

– Boil half a kettle of water and pour into the curry until it covers the pumpkin and meat. Let it simmer for an additional 15 mins or so on low heat, until pumpkin softens. Do this with lid partially off. When pumpkin is soft, turn off gas. It will soak in more of the water so keep lid partially off to prevent it melting in the steam.

–  Sprinkle chopped coriander.

Here is a picture of the dish fresh in the pot. I tend to skip the formalities and just put the whole pot onto the table so that we can all eat as much as we like.

Give it a go and let us know in the comments what you think! Pumpkin is so versatile yet often overlooked. Do you cook it at home? What is your favourite pumpkin recipe. We would love to know!