Lamb and Pumpkin Thai Style Curry

Ingredients

• 1 1/2 pounds lamb shoulder, cut into roughly 1 inch pieces. Patted dry and lightly seasoned with salt and fresh ground pepper.
• 1 medium size squash such as red kuri, kabocha or butternut. Peeled, seeded and cut into 1 inch size dice. Blanch, drain and reserve blanching water. Spread out the squash on a sheet pan.
• 10 small to mid size potatoes, such as Yellow Finn. Well washed and kept whole. Blanch, drain, and spread potatoes out on a sheet pan.
• 2 medium to large bell peppers, seeded and cut into medium size dice.
• 1/2 pound fresh spinach, well washed, stems removed, blanced and drained. Reserve the blanching water.
• 6 -8 medium size Roma tomatoes, washed and cut into chunks.
• 2 leeks, washed well, sliced thin, using all the white and pale green parts.
• 4 – 6 fresh serrano chiles seeded and sliced into rings.
• 8 – 10 cloves garlic, minced.
• 6 – 8 slices of peeled fresh ginger, slightly crushed under a knife.
• 2 ounces Thai style red chili paste.
• 2 medium size onions sliced thin.
• 1 cup coconut milk.
• Butter.
• Neutral cooking oil, such as safflower.
• Salt and freshly ground pepper to taste.
• 1 cup cooked jasmine rice – kept warm.
• Cilantro leaves for garnish