Lamb and pump­kin curry with co­conut milk

Pilbara News - - Lifestyle -

Prepa­ra­tion 10 min­utes

Cook­ing 1 hour

Serves 4


1 tbsp oil

2 onions, diced

2 tbsp In­dian curry paste

500g lamb stir-fry strips

1⁄2 but­ter­nut pump­kin, peeled and diced

1⁄4 cup veg­etable stock

250g green beans, sliced

1⁄2 cup co­conut milk

Cooked rice and salsa, to serve


Heat the oil in a fry­ing pan. Add onions and curry paste. Cook un­til golden. Add lamb, pump­kin and stock. Stir well. Sim­mer, cov­ered, for 30 min­utes. Add beans. Sim­mer for a fur­ther 15 min­utes or un­til meat is ten­der. Add co­conut milk. To make salsa, com­bine chopped tomato, cu­cum­ber and mint. Serve curry with salsa and freshly cooked rice.

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