Red Lamb & Pumpkin Coconut Curry from The Sugar Club Cookbook by Peter Gordon

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

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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...

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Ingredients

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