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.
1 1/2 pounds lamb shoulder, cut into roughly 1 inch pieces. Patted dry and lightly seasoned with salt and fresh ground pepper.
1 medium size squash such as red kuri, kabocha or butternut. Peeled, seeded and cut into 1 inch size dice. Blanch, drain and reserve blanching water. Spread out the squash on a sheet pan.
10 small to mid size potatoes, such as Yellow Finn. We;; washed and kept whole. Blanch, drain, and spread potatoes out on a sheet pan.
2 medium to large bell peppers, seeded and cut into medium size dice.
1/2 pound fresh spinach, well washed, stems removed, blanced and drained. Reserve the blanching water.
6 -8 medium size Roma tomatoes, washed and cut into chunks.
2 leeks, washed well, sliced thin, using all the white and pale green parts.
4 – 6 fresh serrano chiles seeded and sliced into rings.
8 – 10 cloves garlic, minced.
6 – 8 slices of peeled fresh ginger, slightly crushed under a knife.
2 ounces Thai style red chili paste.
2 medium size onions sliced thin.
1 cup coconut milk.
Neutral cooking oil, such as safflower.
Salt and freshly ground pepper to taste.
1 cup cooked jasmine rice – kept warm.
Cilantro leaves for garnish.
How To Make
Heat oven to 400 degrees.
In a sauté pan, or over a grill, sear or grill the lamb pieces, browning on all sides.
Place lamb in a pot large enough for all ingredients. Keep pot over a medium low flame.
In a sauté pan slicked with safflower oil, sauté the onions until translucent. Add the ginger and sauté until fragrant.
Add onion and ginger to lamb in pot.
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.
Add roasted squash and potatoes to the lamb in pot, gently tossing the meat and vegetables.
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.
Add the bell peppers, leeks, garlic, chili paste, and stir in carefully.
Add spinach and stir in gently. Cook covered for just a few minutes to incorporate flavors.
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.