ingredients
serves 4 - 6
1 3/4 pound boneless lamb
1 pound pumpkin, peeled and deseeded
1 medium eggplant, trimmed
5 tbsp olive oil
3 large red onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 inch piece fresh root ginger, grated
1 red chilli, sliced into rounds
4 tbsp red balti curry paste
1 1/2 cups coconut milk
3/4 pint hot lamb stock
salt and pepper
For the Onion and Cilantro Salsa
1 onion, peeled and sliced
juice of 1 lime
4 tbsp chopped cilantro, plus sprigs to garnish
method
1. Cut the lamb into 1 inch cubes. Cut the pumpkin and eggplant into 1 inch pieces and set aside.
2. Heat 2 tbsp olive oil in a large pan and fry the onions over a medium heat for 5 - 10 minutes until lightly coloured. Add the garlic and ginger and cook for 1 minute. Remove with a slotted spoon and put to one side.
3. Heat the remaining oil in the pan and brown the lamb in batches over a high heat, on all sides. Add the pumpkin and eggplant and cook for 5 minutes. Return the onions to the pan and stir well.
4. Add the red chilli and curry paste and cook, stirring, for 1 minute, then pour in the coconut milk and stock. Season with salt and pepper. Cover, bring to the boil, then lower the heat and cook gently on the hob for 1 hour or until the lamb is tender.
5. Meanwhile, put the salsa ingredients in a bowl, add a pinch of salt and and toss well; chill until needed.
6. Spoon the curry into warmed dishes, garnish with cilantro and serve with the salsa and basmati rice.
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