Red lamb curry with pumpkin coconut
Ingredients
- 550 g (11⁄4lb) diced leg of lamb
- 15 mL (1tbsp) oil
- 225 g (8oz) red onion, chopped
- 125 g (4oz) block creamed coconut
- 10 mL (2 level tsp) red Thai curry paste
- 2 1/2 cm (1in) piece fresh root ginger, chopped salt
- 225 g (8oz) pumpkin, cut into thin wedges
- 60 mL (4 level tbsp) mango chutney
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