Name: Red Lamb & Pumpkin Coconut Curry
Yield: For Six
Ingredients: 3 carrots, peeled and diced; 6 tablespoons grated ginger; 10 red chillies; 750ml (26 fl oz) brown roast chicken stock; 8 cardamon pods, seeds freshly and finely ground; 10 cloves of garlic, peeled and halved; 10 lime leaves; 100ml (3½ fl oz) sesame oil; 10 lime leaves, chopped; 3 tablespoons grated galangal; 6 large red onions, peeled and sliced; 12 cloves of garlic, peeled; 1kg (2¼lb) peeled pumpkin, cut into 2cm (¾in) dice; 1.5kg (3¼ lb) leg of lamb, trimmed of fat and cut into 3cm (1in) dice; 1 cup chopped fresh coriander stems and roots; 1 cup tomato paste; 3 cinnamon sticks, freshly ground; 2 tablespoons blachan (shrimp paste); 4 leeks, peeled, sliced and washed; ½ cup finely diced ginger; 3 lemon-grass stems, the outer two layers and top third discarded, the remainder peeled and coarsely chopped; 750ml (26 fl oz) unsweetened coconut cream

Preparation info

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

As with anything spicy the amount of chilli to use depends on your taste. At home I tend to dish up curry at a medium heat and put out a bowl of fresh chillies, finely sliced and marinating in lime or lemon juice, so people can adjust it for themselves. Chilli is something that you soon grow accustomed to and crave more of. When I first arrived in Bali in 1985 I had only a slight taste for it from the Tabasco we used to have on rock oysters as children. By the time I reached Jogjakar