Recipes Curried lamb cutlets with roast pumpkin

Recipes Curried lamb cutlets with roast pumpkin

Recipes Curried lamb cutlets with roast pumpkin

Recipes Curried lamb cutlets with roast pumpkin Here is a healthy meal idea that the whole family can enjoy – aromatic lamb cutlets on a bed of nice butternut pumpkin. Curried lamb cutlets with roast pumpkin

Ingredients

  • 400g butternut pumpkin, deseeded, peeled
  • 2 teaspoons ground cumin
  • 1/2 tablespoons olive oil
  • 3 teaspoons Madras curry powder
  • 12 Heart Smart lamb cutlets
  • 125g can Campbell’s Condensed Tomato Soup
  • 160ml (2/3 cup) light coconut cream
  • 2 tablespoons water
  • 110g (2/3 cup) frozen baby peas, thawed
  • 2 tablespoons fresh coriander leaves, to garnish

Method

  • Step 1

    Preheat oven to 230�C. Line a baking tray with foil. Cut the pumpkin into 1. 5cm-thick wedges and place on the lined tray. Combine cumin and 2 teaspoons of the oil in a small bowl. Brush the pumpkin on both sides with the cumin mixture. Bake in preheated oven for 20 minutes or until tender and golden.

  • Step 2

    Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add the curry powder and cook, stirring, for 10-15 seconds or until aromatic. Add the lamb cutlets and cook, turning once during cooking, for 2 minutes to seal. Add the tomato soup, coconut cream and water. Simmer, uncovered, over low heat, stirring occasionally, for 10-12 minutes. Add the peas. Cook for a further 2 minutes for lamb to be medium, or until cooked to your liking, and the sauce thickens slightly.

  • Step 3 Place 3 cutlets on each serving plate, spoon over sauce and serve with a pile of pumpkin wedges. Sprinkle with coriander leaves.