A rich lamb curry with pumpkin, coconut milk, ginger, and tomato paste.
340 gLamb
280 gPumpkin
120 gOnion
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4 clovesGarlic
12 gGinger
1.25 cupsCoconut Milk
25 gTomato Paste
10 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Lamb in Cooking oil with Onion, Garlic, and Ginger until the surface is browned.
Stir in Curry powder and cook for 1 minute.
Pour in Coconut Milk and Tomato Paste and bring to a steady simmer.
Braise for 40 minutes until the lamb is tender.
Stir in Pumpkin, then season with Salt and Black Pepper.