Pumpkin Curry
This recipe is child's play to make and tastes delicious.
The unofficial national dish of Sri Lanka is not only deliciously aromatic, but also easy to prepare. From the cookbook “Food Truck Kitchen”.
Ingredients (4 servings) | ||
---|---|---|
1 | onion, medium, peeled | |
2 | handful | garlic, peeled |
1 | piece(s) | ginger, approx. 5-7cm, peeled |
2 | tomatoes | |
4 | tablespoon(s) | sunflower oil |
1 | teaspoon(s) | black mustard seeds |
1/2 | teaspoon(s) | fennel seeds |
4 | curry leaves | |
1 | pinch(es) | turmeric |
500 | g | leg of lamb, pre cooked and shredded |
1 | teaspoon(s) | hot curry powder |
1 | teaspoon(s) | garam masala |
1 | pinch(es) | salt |
Tip:
Basmati rice, lentils and natural yoghurt go very well with the curry. The recipe can also be prepared with chicken thighs or beef. If you prefer a milder heat, use mild or medium curry powder to substitute.
From the cookbook Food Truck Kitchen.