Lamb & Pumpkin Curry

9 Ingredients

Number of servings

4

2tablespoons canola oil
1 medium onion, peeled and chopped
500grams lamb leg, diced
1tablespoons garam masala
3tablespoons curry paste, rogan josh
400grams pumpkin, peeled and cut into cubes
400grams chopped tomatoes, canned
1 2/3 cup coconut milk, light
1 bunch coriander, stalks finely chopped

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This rich lamb curry is perfectly tender thanks to six hours in the slow cooker.

Method

Step 1 of 4

Heat half of the oil in a large pan on medium high heat and seal the lamb in batches, cooking 5-6 minutes until browned on all sides. Remove with a slotted spoon and place in the slow cooker.

Step 2 of 4

Heat the remaining oil and cook the onion for 5 minutes, add the pumpkin, cumin and curry paste and cook for 2-3 minutes, stirring. Tip the mix into the slow cooker and mix well.

Step 3 of 4

Pour in the chopped tomatoes and add the coriander stalks. Cook on low for 5.5 hours, stir in the coconut milk and cook for 30 minutes.

Step 4 of 4

Serve with coriander leaves scattered on top, lime wedges and rice, if desired.