Recipe - Curried Lamb with Pumpkin

Recipe  - Curried Lamb with Pumpkin

This recipe is cooked using Bessemer's 3.0lt Country Kitchen Casserole & Lid

1 1/2 kg diced lamb
1 large onion, chopped
2 cloves garlic, chopped
2 inches of ginger, grated
1 tub tomato paste with a touch of chilli
1 jar of Rogan Josh curry paste
1 cup pumpkin, diced

Fry onion, garlic and ginger in one tablespoon of oil until golden. Add curry paste and tomato paste and stir thoroughly. Add lamb and pumpkin and mix. Cook until lamb is tender, usually about 1 hour. Remove any oil which has formed on top of the curry. Add a couple of tablespoons of coconut cream.

Serve with chopped coriander and mint.

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