Lamb Curry


prep time 10 minutes
cook time 1 hour

serves 5-6



350g Lamb, diced
1 tsp Turmeric
1 tbsp Cumin
1 tsp paprika
1 tsp chili flakes
1 tsp dried thyme
1 brown onion, finely diced
2 carrots, chopped in bite size piece
2 potatoes, chopped in bite size pieces
200g pumpkin, cut in bite size pieces
400g tin crushed tomatoes
150ml stock (chicken, vegetable, beef)
250 ml coconut milk



Step 1 In a bowl coat lamb in the spices and place in the pot over the Ozpig to brown along with the onion. Let brown for 5 minutes. Add in the crushed tomatoes and cook for a further 5 minutes before adding in the stock. Continue to cook for another 10 minutes.

Step 2 Add in the coconut milk, carrots, potatoes and pumpkin. Stir together and place the lid back on, cook for 30 minutes.  

Curry, LambSimon Hamilton