Few things beat the feeling of coming home on a chilly New Zealand evening to the smell of a slow-simmering curry. This hearty pumpkin and lamb curry takes its cue from the way Kiwis cook for comfort: simple, generous, and made to share. Using lamb shoulder — rich, tender, and full of flavour — alongside pumpkin and kumara gives you a golden, creamy bowl that feels like a hug on a cold night.
With Chicken n Things fresh lamb shoulder, you know you’re working with meat that’s never frozen and always cut and packed the very same day it’s delivered. That freshness means your curry turns out tender and juicy every time — a step above what you’d find in the supermarket.
Ingredients (serves 4–6)
- 1 kg fresh lamb shoulder, available fresh on Chicken n Things
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 1–2 tsp mild curry powder (NZ-style traditional, adjust to taste)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 medium pumpkin, peeled and cubed (~500 g)
- 2 medium kumara, peeled and cubed (~400 g)
- 400 ml coconut milk
- 1 cup lamb or chicken stock
- 1–2 tsp Worcestershire sauce (optional, adds depth)
- Salt and freshly ground black pepper, to taste
- Fresh coriander or parsley, to garnish
Instructions
1. Prepare the lamb
- Cut the shoulder into chunky 2–3 cm cubes. Each piece will soak up the spices and coconut, turning meltingly tender after slow cooking.
2. Brown the lamb
- Heat 2 tbsp vegetable oil in a large pot over medium-high heat until it shimmers.
- Add the lamb cubes in batches and let them sit, undisturbed, until golden edges form.
- Turn gently so all sides caramelise. The rich, savoury smell hitting the kitchen is your first taste of what’s coming.
- Remove and set aside.
3. Cook the aromatics
- Toss onion, garlic, and ginger into the same pot.
- Stir for 3–4 minutes until softened and fragrant. (Tip: stir often so the garlic doesn’t burn).
- The warm, earthy scent should feel like a hug on a cold Kiwi evening.
4. Add the spices
- Sprinkle in 1–2 tsp mild curry powder, 1 tsp turmeric, and 1 tsp ground cumin.
- Stir for a minute until the aromas rise, clinging to the meat and vegetables. This is the golden heart of your curry.
5. Build the curry
- Return the browned lamb to the pot.
- Add pumpkin and kumara cubes, tossing gently so they begin to soak up the flavours.
- Pour in 400 ml coconut milk and 1 cup stock.
- Stir gently to combine until everything is coated in a silky, golden sauce.
6. Simmer slowly
- Bring to a gentle boil, then reduce heat to low and cover.
- Let it bubble for 60–90 minutes, stirring occasionally. Lamb should become tender, pumpkin melting into the sauce, creating a rich, creamy curry that clings to every bite.
- Lamb is ready when it’s tender and a fork slides in easily.
Tip: if the curry is too thick, add a little extra stock; if too thin, simmer uncovered for the last 10–15 minutes to thicken.
7. Finish & serve
- Taste and adjust seasoning with salt, pepper, and 1–2 tsp Worcestershire sauce if desired.
- Garnish with fresh coriander or parsley over the top.
- Serve hot with steamed rice, flatbreads, or thick buttered bread.
- This curry also reheats well, making it ideal for leftovers or batch cooking.
Beginner’s Corner – Tips for Success
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If the sauce feels too thick, splash in a little stock and watch it loosen, swirling into creamy gold. Too thin? Simmer uncovered for 10–15 minutes and let it thicken naturally, clinging luxuriously to every cube.
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This curry improves overnight. Flavours deepen, lamb softens even further, and the sauce becomes silkier. Reheat gently on the stove — one bite and you’ll swear it tastes better than the first day.
- Keep it mild for the classic Kiwi-style comfort, or add a pinch of chili flakes to wake up the senses and give the warmth a cheeky kick.
Closing
You don’t need hours or complicated techniques to create a meal that warms from the inside out — this Pumpkin & Lamb Curry proves it. Tender, slow-cooked lamb, sweet, melting pumpkin and kumara, and a silky, spiced coconut sauce come together in a bowl that feels like a hug on a chilly Kiwi evening. Every bite carries the comforting flavours of a home-cooked classic, rich, hearty, and utterly satisfying.
Whether you’re taking your first step into Kiwi-style curry or you’re a seasoned cook looking for a fuss-free, flavour-packed dish, this recipe delivers confidence and joy in every spoonful. With Chicken n Things fresh lamb, each cube is tender, juicy, and packed on the very same day it’s delivered — ensuring your curry tastes like it was made in a professional kitchen, right at home.
Bring the warmth to your table tonight: order premium, locally sourced lamb meat delivery and let every mouthful of this rich, aromatic curry remind you why home-cooked comfort never goes out of style.