Red Lamb And Pumpkin Coconut Curry
(Lamb Chumps )
- 2 - 3 Lamb Chumps boneless and denuded (fat removed)
- A light oil such as grape seed or groundnut
- 1 large red onion, chopped
- 110g / 4oz block creamed coconut, roughly chopped
- 1 tsp Thai red curry paste
- Large knob, fresh root ginger, peeled and finely grated
- 1 garlic clove, crushed
- 170g / 6oz pumpkin, cut into thin wedges
- 2 level tbsp mango chutney
- Handful fresh coriander leaves
- Cut the lamb into pieces just larger than one mouthful.
- Heat a little oil in a deep pan and, when it starts to sizzle, fry the meat a few pieces at a time, until it turns a deep golden brown. Remove.
- Then add the onion to the pan with an extra drizzle of oil if it looks dry.
- Fry, stirring in any bits remaining from the lamb, until the onion is soft and golden. Take a good ten minutes to do this as it brings out the sweetness of the onions and adds both to the flavour and colour of the finished curry.
- While the onions are cooking, pour 250ml (1/2 a pint) of boiling water over the creamed coconut and leave to dissolve.
- Return the lamb to the pan with the curry paste, ginger and garlic, then fry everything together for about two minutes, or until the lamb is evenly coated in the spice mixture.
- Stir in the coconut liquid and bring to the boil, then cover the pan and simmer very gently for 30 minutes.
- Stir in the pumpkin and chutney, cover and cook for a further 30 minutes or until the lamb and pumpkin are tender.
- Stir in the coriander just before serving with rice.