Pumpkin Curry With Lamb With Vegetables

It’s pumpkin season, and I love pumpkin. I use both the pureed pumpkin and whole pumpkin quite often, for many different dishes. On their own, I actually prefer the whole pumpkin, but then it really depends on what I making and using it for. But I often combine the two together, like I did when I made my latest, fall pumpkin creation, pumpkin curry with lamb.

This pumpkin curry rendition is similar to another version I made with chicken. Pumpkin and Chicken Thai Red Curry Both are very good, but have slightly different personalities. Of course I tweaked it and made it a little different. See, I even tweak my own recipes when I need to. 🙂 One of the main reasons for making it different is that I needed to make a big, bold marinade for my lamb, and that of course led to making a few other changes as well.

Pumpkin Curry with Lamb

The Marinade

I cup dry red wine

2-3 TBSP hot/sweet apricot jam

1 cup honey

1/4 cup balsamic vinegar

2-3 lbs lamb, cubed

Mix everything together well and let the lamb marinade for at least 3-5 hours before cooking.

The Curry

I had some leftover zucchini and crookneck that I used. I like adding a lot of vegetables to my recipes, and I LOVE using up my leftovers. The vegetables add flavor, texture and more character to everything.

I can coconut milk

1 can pumpkin puree

2 TBSP packed brown sugar

2 TBSP siracha sauce

1-1 1/2 cups whole pumpkin, peeled, seeded and cubed

1/2 zucchini, sliced

1/2 yellow crookneck, sliced

1 onion, diced

1/2 cup bell pepper, diced

3-4 tomatoes, diced

salt & pepper to taste

Combine the coconut milk, pumpkin puree, siracha sauce, and brown sugar together and mix well. Set aside.

Get a large pot very hot and add some olive oil. Then brown the lamb with some of the marinade.

Once the lamb is browned, remove it from the heat and set aside and keep warm. Toss the leftover marinade.

Saute the vegetables, except for the tomatoes, for about 5-7 minutes, or until al dente. Re-add the lamb and mix thoroughly.

Add the sauce and the tomatoes and mix thoroughly into the lamb and vegetable mixture. Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 10-15 minutes, stirring frequently and the sauce begins to thicken a bit.

I served it over couscous this time, but you can serve it over couscous, rice or pasta. Each one will add a slightly different personality to the dish. Because it is lamb, and has big, bold flavors, I served it with a pinot noir on the side, that complimented the meal nicely.

Enjoy the flavors of the season. Be bold and be creative. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.