Red Lamb & Pumpkin Coconut Curry

Preparation info

    • Difficulty


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