Pumpkin Curry with Lamb

Ingredients

• 600 g lamb meat (shank)
• 2 tbsp Vegetable oil
• 5 vegetable onions
• 5 ripe tomatoes
• 1 red chili pepper
• 2 Bay leaves
• 1 cinnamon stick
• 2 tbsp Curry Powder
• 500 ml vegetable broth
• Salt
• Pepper
• 400 g waxy potatoes
• 400 g Hokkaido pumpkin (1 piece)
• 75 g peeled almond kernels
• 200 g Sour Cream

Instructions

1. 1.

   Rinse the meat under cold water, pat dry and cut into bite‑size cubes.

2. 2.

   Heat oil in a large pan. Sear the meat on all sides over high heat for about 5 minutes until browned. Remove and set aside.

3. 3.

   Peel onions and slice thinly. Boil tomatoes briefly, cool, peel, deseed and dice small. Wash chili pepper, trim and cut into rings.

4. 4.

   Sauté onions in the pan over medium heat until translucent. Add tomatoes, chili and spices, cook for 2 minutes then deglaze with broth. Return meat, season with salt and pepper, simmer on medium heat for about 30 minutes.

5. 5.

   Meanwhile peel and clean potatoes and pumpkin, cutting them into bite‑sized pieces. Toast almonds in a dry pan until golden brown.

6. 6.

   Add potatoes and pumpkin to the meat and continue cooking for another 30 minutes.

7. 7.

   Remove cinnamon stick and bay leaves from the curry, taste and adjust seasoning with salt and pepper, then stir in almonds and sour cream.