This Women's Weekly recipe is easy and nutrtitious and low fat, and better still it's been a big hit with family and friends, so I thought it was too good to keep to myself. These quantities are for two, but it's very easy to expand and I've made it without the chicken stock and with various vegetable combinations and it was still good.
Mind you, I'm aware that American readers might find it strange, because I don't think you eat much lamb, or pumpkin as a vegetable.
spiced lamb cutlets with coriander pumpkin
200 butternut pumpkin, peeled, cut into 1 cm pieces
125g chickpeas, rinsed, drained
1/2 cup (60g) frozen baby peas
2 tablespoons fresh coriander (cilantro) leaves
4 french trimmed lamb cutlets
2 teaspoons curry powder
cooking oil spray
1/3 cup light coconut milk
2 tablespoons chicken stock
1 clove garlic, crushed
1. Preheat oven to 200 degrees C/180 fan forced
2. Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. Add chickpeas and cook, uncovered, about 5 minutes or until pumpkin is tender. Remove from oven, sprinkle with coriander.
3. Meanwhile, sprinkle lamb with curry powder. (I coat mine fairly liberally). Spray lamb with cooking oil. Cook lamb in heated frying pan. Remove from pan.
4. Add coconut milk, stock and garlic to same pan, bring to boil, stirring in pan juices and spice; remove from heat.
5. Serve pumpkin mixture and lamb, drizzled with coconut sauce.