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Lamb and Pun King Curry

Updated: Dec 3, 2020


So this October let's give our families and friends pumpkin to talk about.


We're cooking up the special Halloween meal, the let's eat THAT PUMPKIN meal.


You know, the one where we 100% commit to not chucking out the pumpkins into landfill, that our kids have carved so lovingly, and then we spend ages thinking "What on Earth am I gonna do with this big orange BEAST?"


Soup has been done before and pumpkin pie is delicious but there are so many recipes and it NEVER sets properly.


Well this year we can have a go Simple Honest style with this spooky special Lamb and Pun King Curry.


The lamb is so tasty smothered in that spice mix and the pumpkin adds that seasonal flavour that is so heartwarming. The toasted pumpkin seeds really finish this dish off with style.


So crack on with all the Dad jokes, pumpkin out the puns like it's nobody's business. Haul over the squash that is bigger than your own head and crack on with this simple but tasty Lamb and Pun King Curry. Reach for that Simple Honest Spice Mix and job's a goodun.


 

The Simple Honest Lamb and

Pumpkin Recipe


So the ingredients you will need are...


1 small pumpkin 

500g of Lamb neck fillet, diced.

1 mug of water

3 tbsp of cooking oil.

2 tbsp of Simple Honest Masala.

1 tsp cumin seeds.

1 chopped clove of garlic.

Dried chillies to taste.


Method.


Carve a scary face into the pumpkin and say Pun KING, take a selfie…

Dice the pumpkin (fleshy bits only!) into small cubes.

The seeds – wash, dry and roast for 30 minutes with a little salt and olive oil.

Add the oil to a large, hot pan.

Add ½ tsp cumin seeds and fry until they go dark brown.

Add diced pumpkin and fry for a few minutes.

Add the water, cover with the lid and stew for 30 minutes (until soft and mushy).

In another hot frying pan, add oil and cumin seeds, fry until dark brown.

Add the diced lamb and brown.

Sprinkle over one tbsp of Simple Honest Masala, stir and leave to stand (turning off the heat).

Now back to the pumpkin stew- mash the pumpkin until you have the desired thickness of sauce.

Stir in the remaining one tbsp of Simple Honest Masala, the browned lamb and cook on a low heat for 10 minutes, add a couple of tbsp of water if necessary.

Now take off the heat and let it rest for 5 minutes.


Serve with a side of basmati rice and garnish with the toasted pumpkin seeds.


And there we have it, Lamb and Pun King Curry, Dhansak Style!



I.L.M.O.M.M.

 

Now we're talking... the oak aged wine match.


So your curry is there, the amazing spices are filling the house. Now it's time to check out the wine match.


We are looking for a wine full of fruits and smooth tannins to pair with this curry. Simple Honest pairs this curry to the red wine Rioja.


Rioja is a wine made from the Tempranillo grape in Spain, typically medium bodied with a bright acidity that cuts through and compliments lamb.


We recommend a Rioja Reserva which must be aged in oak barrels for at least a year developing softer tannins and an almost sweet flavour. Rioja like Simple Honest has a wonderful array of spice flavours such as cinnamon and all spice, like your favourite high street 'pumpkin spiced latte', it celebrates both the meatiness of the lamb, the tender sweet pumpkin and perfectly compliments the Simple Honest Masala.


This Rioja Reserve is a popular silky smooth red with sweet tannins, or we could point you towards a more complex and powerful Rioja from Bodegas Carlos Serres.


If you're not a fan of red wine, why not try Rioja Blanco? An oak aged, crisp acidity with fruity aromas, a truly delicious wine.


 

Have a great Simple Honest spooktastic evening... smash it! Or SQUASH it as the Pun King might say 😆

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