Lamb and Pumpkin Thai Style Curry

A plate of rice with stew, vegetables, a glass of champagne, and a bottle labeled “Resilience” on a table.

This is a delicious fall, Thai style curry, featuring lamb, pumpkin, potatoes, fresh spinach, Roma tomatoes, and serrano chilies – a great pairing with a vintage rosé Sparkling Wine, like our 2019 Resilience. This recipe serves 4 – 6 people.

Ingredients

1 ½ lbs lamb shoulder, cut into roughly 1-inch pieces, patted dry and lightly seasoned with salt and freshly ground pepper
1 medium squash, such as red kuri, kabocha, or butternut, peeled, seeded and cut into 1-inch dice. Blanch and drain, reserve blanching water
10 small to medium potatoes, washed, blanched and drained
2 medium to large bell peppers, seeded and cut into medium dice
½ lb fresh spinach, washed, stems removed, blanched and drained. Reserve blanching water
6-8 medium Roma tomatoes, cut into chunks
2 leeks, washed well, sliced thin, white and pale green parts
4-6 fresh serrano chiles, seeded and sliced into rings
8-10 garlic, minced
6-8 slices of peeled fresh ginger, slightly crushed
2 oz Thai-style red chili paste
2 medium onions sliced thin
1 cup coconut milk
Butter
Neutral cooking oil
Salt and freshly ground pepper, to taste
1 cup cooked jasmine rice
Cilantro leaves for garnish

How to Make

1

Spread squash and potatoes on a sheet pan.

2

Heat oven to 400 degrees.

3

In a sauté pan, or over a grill, sear or grill the lamb pieces, browning on all sides.

4

Place lamb in a pot large enough for all ingredients. Keep pot over a medium low flame.

5

In a sauté pan slicked with safflower oil, sauté the onions until translucent. Add the ginger and sauté until fragrant.

6

Add onion and ginger to lamb in pot.

7

Add about 2 – 4 tablespoons of butter, cut into small squares and add on top of the squash and potatoes on sheet pan, place squash and potatoes into preheated oven and roast for ten minutes.

8

Add roasted squash and potatoes to the lamb in pot, gently tossing the meat and vegetables.

9

Combine the reserve blanching water (from both the squash and spinach) and add to pot. Cover and cook over medium heat for about 10 minutes, or until lamb and potatoes are tender.

10

Add the bell peppers, leeks, garlic, chili paste, and stir in carefully.

11

Add coconut milk, stir gently, Simmer for 5 – 10 minutes.

12

Add serrano chiles. Stir in gently.

13

Add spinach and stir in gently. Cook covered for just a few minutes to incorporate flavors.

14

Serve on a heated plate with a scoop of rice and a hearty amount of curry. Garnish with cilantro. Or, on a heated platter, add the rice and arrange to curry over the top, garnish with cilantro. Enjoy with a glass of bubbly.

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