Lamb and pumpkin curry

Recipe: Lamb and pumpkin curry


  • 1 tablespoon vegetable oil
  • 400g lamb leg steaks, trimmed, diced
  • 1 brown onion, finely chopped
  • 2 tablespoons Indian curry powder
  • 700g jap pumpkin, peeled, deseeded, cut into 2cm pieces 1 cup reduced-salt vegetable stock 150g button mushrooms, cut into quarters 150g green beans, trimmed, cut into 2cm pieces 100g English spinach, trimmed, chopped 1/3 cup 99% fat-free natural yoghurt 2 warmed naan bread, to serve


  1. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring, for 3 to 4 minutes or until browned.
  2. Remove to a plate. Repeat with 1 teaspoon oil and remaining lamb. Add remaining 2 teaspoons oil to pan. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add curry powder and cook for 1 minute.
  3. Add pumpkin and stock to pan. Reduce heat to medium. Cover and cook for 10 to 12 minutes or until pumpkin is just tender.
  4. Return lamb and any juices to saucepan. Add mushrooms, beans and spinach. Cover.
  5. Cook for 5 to 10 minutes or until beans are bright green and tender. Spoon into bowls. Top with yoghurt.
  6. Serve with naan bread.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)