Pumpkin Curry (Caribbean)

Ingredients
1 lb. meat lamb, beef or chicken
2 tbs oil
1 med onion chopped
3 cloves garlic chopped
1 scotch bonnet pepper  chopped (2 if you can stand it)
6 ozs. pumpkin peeled and diced
4 bite size pieces of pumpkin (optional)
2 tbs. curry powder
1 tsp ground coriander
3 tomatoes chopped
1 tbs tomato puree
1 tsp pimento or allspice ground in mortar
1 tsp ground black pepper
1/2 cup meat stock
two sprigs thyme, fresh coriander (optional)

Method
In a bowl season meat with curry powder, salt, pimento, coriander, and black pepper
leave for 2 hours to marinade.
Put the oil In a Dutch pot and brown the meat for 10 min
Add onions, garlic and tomatoes fry for 5 mins. Add pumpkin, stock and other ingredients, 
stir well. Note: bite size pieces of peeled pumpkin can also be added. 
Cover and simmer on low heat until meat is tender, and the diced pumpkin dissolves to thicken the sauce
Adjust with water if necessary. Balance the salt to taste.


Serve with boiled rice


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