To finish off the last of the Halloween pumpkin we decided on a curry dish. This is a ridiculously satisfying meal not only because we used up all the squash, and the leftover greens and chilli in the fridge! But also because it is so very warming and filling and perfect for a chilly evening in. Okra is an all time fav of mine but the secret is to add it close to the end so it doesn't go all slimy.
Serves: 4 people
Time: 20 mins prep 25 mins cooking
Ingredients
* indicates optional ingredients
Puree
4 garlic cloves, crushed
2 onions, diced
1 thumb sized piece of ginger
Spice mix
2 tsp ground cumin
1 tsp ground turmeric
2 tsp fennel seeds
2 tsp ground coriander
The rest
1 tbsp ghee
2 diced organic grass-fed lamb neck fillets
1 tin organic whole plumb tomatoes
150g diced pumpkin/winter squash
100g okra, halved
2 green chilis, finely sliced
Garnish
*1 handful chopped greens (we used kale and sorrel)
*4 tbsp organic full fat live yoghurt
Method
Blitz the puree in a blender.
Heat a heavy based frying pan on a medium heat and fry off the spice mix until it just starts to catch
Add the ghee to the pan and fry off the lamb necks with the spice mix
Decant into a large saucepan ensuring you scrape all the spice mix into the pan also
Add the chilli, broth and tomatoes and bring to a simmer
Add in the pumpkin and simmer until tender with a knife (approx 10 mins)
In the last 3 minutes add the okra
Once ready to serve add the chopped greens and swirl in the yoghurt for the extra touch of richness
