Ingredients
- 1 1/2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- 2 teaspoons black mustard seeds
- 1/4 cup (60ml) vegetable oil
- 800g diced lamb
- 2 large onions, halved, thinly sliced
- 4 cloves garlic, finely chopped
- 4cm piece ginger, peeled, finely grated
- 2 small red chillies, seeded, chopped
- 10 fresh or dried curry leaves
- 1 cinnamon stick
- 800g butternut pumpkin, peeled, seeded, cut into 1.5cm dice
- Naan bread, warmed, to serve
Method
- Step 1Place peppercorns, coriander, cumin and fennel seeds in a small frying pan and stir over low-medium heat until slightly darker and fragrant. Cool, then, using a pestle and mortar, grind to a fine powder. Stir in turmeric and mustard seeds.
- Step 2Heat oil in a large, heavy-based saucepan over medium-high heat and cook lamb, in 2 batches, turning until browned on all sides. Remove from pan.
- Step 3Add onions to pan and cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger and chillies and cook for 1 minute. Add spice mixture, curry leaves and cinnamon and cook, stirring, for 2 minutes.
- Step 4Return lamb to pan. Add 3 cups water and 1 teaspoon salt and simmer gently over low heat for 30 minutes. Add pumpkin and simmer for a further 15 minutes or until pumpkin and meat are tender. Serve with naan bread.
- Low carb
- Low sodium
- Lower gi
Nutrition
2764 kj
Energy
41g
Fat Total
12g
Saturated Fat
8g
Fibre
48g
Protein
136mg
Cholesterol
140.86mg
Sodium
16g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
For a milder curry, use only 1 chilli.
- Author: Sophia Young
- Image credit: Scott Hawkins
- Publication: Notebook:
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