Make Anjula Devi’s Lamb & Pumpkin

PREP: 20 Minutes
COOK: 2-3 Hours

SERVES: 4-6

Ingredients

2 tsp fenugreek leaves
1 tsp nigella seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric
4 dry Kashmiri chillies
1 tsp crushed coriander seeds
500g neck fillet of lamb
2 tbs coconut oil
1 medium onion, chopped finely
400 ml light coconut milk
1 tsp jaggery (use brown sugar if you can’t find jaggery)
4 medium fresh tomatoes, chopped
2 tbs fresh lemon juice
2 fresh green chillies, sliced lengthways (add more if you’d like it hot)
4 crushed garlic cloves
2 tbs freshly grated ginger
400 g deseeded and diced pumpkin
Small bunch of fresh coriander including stalks, chopped
1 tsp garam masala

Instructions

Dry roast on a low heat, for one minute, the fenugreek leaves, nigella seeds, cumin seeds, mustard seeds, turmeric, Kashmiri chillies and crushed coriander seeds. Add to the slow cooker.

Brown the lamb in a hot wok for two minutes (no oil is required to do this). Add to the slow cooker.

Warm the coconut oil in a pan and brown the onions for one minute. Add to the slow cooker along with the coconut milk, jaggery, tomatoes, lemon juice, green chillies, garlic and ginger. Switch the slow cooker on low, place the lid on and leave to gently cook for 6 hours. After six hours, add the pumpkin and leave to cook for a further one hour.

Check that the lamb is almost falling apart, and that the pumpkin is tender. Switch off the slow cooker, add the fresh coriander and garam masala.

Serve with warm chapattis or boiled wholemeal rice.

For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys.  Find out more and buy the book for £5.99 here. 

And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.