Serves: 6
Cook Using:
Method
- Season the lamb pieces with salt and pepper.
- Heat the olive oil in a frying pan over medium heat
- Add the onion and cook for 3–4 minutes.
- Add the garlic and ginger and cook for 1 minute.
- Stir in turmeric, curry powder and ground coriander. Cook for 30 seconds to release the aromas.
- Tip the onion mixture into the slow cooker. Add the lamb, pumpkin, stock, tomato purée, soy sauce and honey. Stir well and cook on LOW for 5–6 hours, or HIGH for 3–4 hours, until the lamb is tender and the pumpkin is soft.
- Stir in the yoghurt and lime juice and ladle into warm bowls; top with fresh coriander or crispy onions. Serve with turmeric rice, steamed basmati, or soft flatbreads.
Ingredients
For the Curry
- 800g-1kg Northern Ireland Farm Quality Assured lamb shoulder cut into large chunks
- 1 tbsp Olive oil
- 1 Onion finely chopped
- 3 Garlic cloves crushed
- 1 tbsp Grated fresh ginger
- 1 tsp Ground coriander
- 400 g Pumpkin or butternut squash peeled and cut into chunks
- 250 ml Lamb stock
- 1 tbsp Tomato puree
- 1 tbsp Soy sauce
- 1 tbsp Honey
- Sea salt
- Freshly ground black pepper
To Finish
- 100-150 g Natural yoghurt
- Juice of ½ a lime
- Fresh coriander or parsley chopped
