Slow-cooker lamb and pumpkin curry

If you’re looking for an easy-to-make dinner that still tastes absolutely delicious, try this wholesome and comforting lamb curry! With the perfect mix of seasonal spices and tasty butternut pumpkin, you will instantly fall in love with this dish. Thanks to the trusty slow-cooker, this recipe is not only quick and easy for whoever is whipping it up, but it also improves the entire flavour by allowing the spices to really sink into the meat and making sure the lamb is mouthwateringly tender! Pop it on top of your fluffy homemade coconut rice and enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 600g boneless mini lamb shoulder, cut into 3cm pieces
• 1/2 cup (100g) yellow dried split peas
• 1 brown onion, finely chopped
• 1 long green chilli, seeded, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoons ginger, finely grated
• 1 cinnamon stick or quill
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 400g can diced tomatoes
• 400g can light coconut milk
• 500g butternut pumpkin, peeled, cut into 3cm pieces
  Coconut rice
• 1 1/2 cups (300g) basmati rice, rinsed, drained
• 1/2 cup (125ml) light coconut milk

Method

1. Heat half the oil in large saucepan over medium-high heat. Cook half the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to bowl of slow-cooker. Repeat with second half of lamb. Sprinkle split peas over lamb in slow-cooker.
2. Heat remaining oil in same pan over medium heat. Add onion, chilli, garlic and ginger. Cook while stirring, for 5 mins or until onion softens. Add cinnamon, turmeric, cumin, cardamom and coriander. Cook while stirring, for 1 min or until aromatic. Stir in tomato and coconut milk. Pour mixture over lamb in slow-cooker.
3. Cook for 4 hours on high or on low for 6 hours, or until lamb is tender. Add pumpkin to slow-cooker. Cook for another 30 mins or until pumpkin is tender. Season to taste.
4. Meanwhile, for coconut rice, add rice, coconut milk and 375ml water to medium saucepan. Season with salt to taste. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 12 mins or until liquid has completely absorbed. Keep covered and set aside for 5 mins to rest. Transfer to serving bowls. Top with curry. Serve.