Lamb, Pumpkin and Bean Vindaloo

    1 hour 50 minutes

    The colder weather calls for a steamy hot bowl of spicy vindaloo to warm your core. Lamb slowly braised with pumpkin and beans in a curry sauce is the perfect way to do this!


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 800g diced lamb leg
    • 1 large brown onion, finely chopped
    • 1/3 cup vindaloo curry paste
    • 1 1/4 cups beef stock
    • 1 (400g) can diced tomatoes
    • 2 tablespoons white vinegar
    • 500g butternut pumpkin, peeled, chopped
    • 150g baby green beans
    • 1/2 cup coriander leaves
    • 1/2 cup natural yoghurt

    Directions
    Preparation:15min  ›  Cook:1hour35min  ›  Ready in:1hour50min 

    1. Heat half the oil a large saucepan over medium-high heat. Cook lamb, stirring, for 5 minutes or until browned. Transfer to a plate. Heat remaining oil in pan. Cook onion, stirring, for 3 minutes or until softened.
    2. Add curry paste and cook, stirring, for 1 minute. Return lamb to pan with stock, tomatoes and vinegar and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
    3. Add pumpkin and simmer, uncovered, for 20 minutes. Add beans and simmer, uncovered, for 5-7 minutes or until lamb and pumpkin are tender.
    4. Stir in half the coriander. Serve curry topped with yoghurt and remaining coriander.

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