Welcome to winter!
As much as I love summer I like the changes in seasons and I think that if I lived somewhere where it was always hot I wouldn’t appreciate summers as much! After having had my fair share of “proper” winters growing up in Sweden I really appreciate the Sydney winters. They are cool enough to warrant a fireplace at night and hearty, comforting meals but warm and short enough not to be depressingly drawn out.
On Friday night I went to the local pub with some girlfriends and we all bought some tickets to the meat raffle, as you do, including my vegetarian friend who went on to win it! Not impressed by the lamb meat platter she kindly offered it to me. So last night I cooked a delicious, warming and hearty but very easy lamb curry.
- 700g lamb pieces - I used cut up BBQ chops but any lamb will do, a bit of fat just adds to the flavour
- 1 tbs olive oil
- 1 medium onion
- 1/2 long red chilli
- 2 medium celery sticks, diced
- 3 cloves garlic, diced
- 1 tbs freshly grated ginger
- 1 tbs freshly grated turmeric (use 2 tsp ground turmeric if fresh isn't available)
- 2½ tsp garam masala powder
- 2 tsp cumin
- 1 tsp sumac
- Salt & Peppar
- 275ml coconut cream
- 2 tablespoons tomato paste
- 2 cups lamb / beef stock
- 1/4 butternut pumpkin, diced
- 1 cup frozen peas
- Squeeze of lemon juice
- Fresh parsley to garnish
- Brown the meat in the oil
- Add the the onion, garlic, ginger, turmeric, chilli and celery and cook for a minute or so until softened
- Add all the spices and cook for another 1 min
- Add coconut cream, tomato paste and stock. Stir and bring to boil
- Turn the heat down to a simmer and cook for 1 hour, covered with a lid. Stir a couple of times
- After an hour, add the diced pumpkin and peas and cook for a further 30 minutes, covered with a lid. Stir a few times.
- Sprinkle fresh parsley and drizzle lemon juice before serving. I served this with broccoli, barely and some yoghurt mixed with lemon juice and salt & pepper