Teresa's Recipes
Tunisian Lamb and Pumpkin Curry
Embark on a culinary journey to the vibrant markets of Tunisia with this luscious lamb and pumpkin curry. Tender pieces of lamb shoulder simmered to perfection, meld seamlessly with sweet pumpkin and a symphony of spices, including warm cinnamon, earthy cumin, and bright coriander. This dish is not only a feast for the senses but also a comforting hug in a bowl, perfect for gatherings or cozy nights in. Serve it over fluffy couscous, and garnish with fresh cilantro for a burst of color and flavor. This recipe pays homage to Tunisia's rich culinary heritage, where spices are celebrated and every dish tells a story.
Ingredients
- 2 pounds, cut into bite-sized cubes Lamb shoulder
- 2 cups, peeled and diced Pumpkin
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 cups, diced Tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 2 cups, cooked Couscous
- 1/4 cup, chopped (for garnish) Cilantro
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/2 teaspoon, or to taste Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 2 tablespoons (for cooking) Oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 22g
- Carbs: 35g
- Protein: 28g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes start to break down.
- Add the spices: cinnamon, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir well to combine and toast the spices for about 1 minute.
- Return the browned lamb cubes to the pot, mixing them with the spice mixture.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- Add the diced pumpkin to the pot and continue to simmer for another 20-30 minutes, or until the lamb is tender and the pumpkin is cooked through.
- Taste the curry and adjust the seasoning if needed.
- Serve the curry over cooked couscous and garnish with fresh cilantro.
Tips
- For added depth of flavor, you can marinate the lamb in yogurt mixed with spices for a few hours before cooking.
- Feel free to add other vegetables like carrots or bell peppers for extra nutrition and flavor.
- If you prefer a thicker curry, let it simmer uncovered for the last 10 minutes.