Thursday, June 1
Looking for a hearty, nourishing and warming dinner recipe for the cooler months? We've found this one just for you, thanks to Coles.
Lamb & Pumpkin Slow Cooked Curry
Serves 4 | Preparation 20mins | Cook 4:50
Serve this tender lamb and pumpkin curry with fresh coriander, thinly sliced green chili and naan bread.
1 tablespoon vegetable oil
600g Coles Australian Boneless Mini Lamb Shoulder, cut into 3cm pieces
1/2 cup (100g) yellow dried split peas
1 brown onion, finely chopped
1 long green chilli, seeded, finely chopped
2 garlic cloves, crushed
1 tablespoons ginger, finely grated
1 cinnamon stick or quill
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
400g can diced tomatoes
400g can light coconut milk
500g butternut pumpkin, peeled, cut into 3cm pieces
1 1/2 cups (300g) basmati rice, rinsed, drained
1/2 cup (125ml) light coconut milk
Step 1. Heat half the oil in a large saucepan over medium-high heat. Add half the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker. Repeat with remaining lamb. Sprinkle the lamb in the slow cooker with the split peas.
Step 2. Heat remaining oil in the pan over medium heat. Add the onion, chilli, garlic and ginger and cook, stirring, for 5 mins or until onion softens. Add the cinnamon, turmeric, cumin, cardamom and coriander and cook, stirring, for 1 min or until aromatic. Add the tomato and coconut milk and stir to combine. Pour over the lamb.
Step 3. Cook for 4 hours on high (or 6 hours on low) or until lamb is tender. Add pumpkin and cook for a further 30 mins or until tender. Taste and season.
Step 4. Meanwhile, to make the coconut rice, combine the rice, coconut milk and 1½ cups (375ml) water in a medium saucepan. Season with salt. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 12 mins or until liquid is absorbed. Set aside, covered, for 5 mins to rest. Serve with the curry.