Squash Curry with Lamb
Ingredients
- Ingredients
- 1 kilogram green Hokkaido pumpkin (such as Hokkaido pumpkin)
- 2 yellow onion
- 2 garlic cloves
- 1 Red chili pepper
- 1 kilogram lamb (leg meat)
- 4 Tbsps olive oil
- 60 grams blanched, whole almonds
- 1 Cinnamon stick
- ½ tsp ground Cumin
- 1 Tbsp Curry powder
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps honey
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the squash thoroughly, peel, cut in half, remove the seeds and chop 1/2 the pulp coarsely. Peel the onions and garlic. Cut the onions into strips and the garlic into small cubes. Rinse the chile, remove the stem, seeds and pith and chop. Rinse the meat, pat dry and cut into bite-sized pieces. Heat 2 tablespoons oil in a large Dutch oven and sear the meat on all sides. Remove from the pan. Sweat the onions and garlic until translucent and then add the squash, chile, almonds, spices and vegetable stock. Return the meat to the pan, reduce the heat and simmer for 1 hour, covered. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Cut the remaining squash into wedges, toss with the honey and remaining olive oil, season with salt and pepper and roast for about 30 minutes. Mix with the parsley then serve with the stew.
