Lamb, pumpkin and spinach curry
8
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
When you need curry in a hurry choose a lean cut of meat as it will cook quickly and stay tender.
Ingredients
Olive oil
1 tbs
Lamb chop, raw
400 g, fat trimmed
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp
Fresh red chilli
1 whole, finely chopped
Ground cumin
2 tsp
Mustard seeds
1 tsp
Canned diced tomatoes
400 g
Chicken stock
½ cup(s), (125ml)
Pumpkin
320 g, (Japapnese), peeled, cut into 2cm pieces
Brown sugar
1 tsp
Lime juice
1 tbs
Baby spinach
75 g
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook lamb, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, cumin and mustard seeds and cook for 1 minute or until fragrant.
3
Return lamb to pan with tomatoes, stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lamb and pumpkin are tender. Stir in sugar, juice and spinach. Serve with lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.