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Signature Dish: Lamb Curry with Pumpkin Talkari

Lamb Curry With Pumpkin Talkari

[box]This is a Signature Dish competition entry by katekat. Having just made my own Trinidad doubles, I am looking forward to trying this lovely curry recipe! – Matt[/box]

Inspired by my husband from Trinidad and Tobago, this recipe has been crafted over the years. I was shown many versions of this West Indian delicacy by all female members of my in laws family, and originally this recipe was using goat’s meat. I adjusted it to our family taste and ingredients availability, and of course to my skills of making West Indian ‘roti’ flat breads. I am almost close to perfection but never as good as my mother in law!

Serves 4

For the marinade

  • 500g of lamb (I use either boneless leg or shoulder)
  • 4 cloves of garlic
  • handful of fresh coriander
  • 1 small tomato
  • 2 spring onions
  • 2 springs of fresh thyme
  • handful of leafy parts of celery
  • 1 tbsp of ketchup
  • 1 lime
For the sauce
  • 1 tbsp of oil
  • 1 tsp of cumin seeds
  • 1 onion, chopped
  • 2 tbsp of mild madras curry powder or any Caribbean curry powder
  • 1 tsp of turmeric
  • 1 tsp of ground cumin
  • salt and pepper to taste
  • for brave ones – 1 scotch bonnet pepper
  • 1 pint of water

For the pumpkin talkari

  • 1 butternut squash
  • 1 tbsp of cumin seeds
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp of ground cumin
  • 2 tbsp of oil
  • 2 cups of water
  • salt to taste

For the marinade

Marinade the lamb for at least 1 hour, or overnight if you can, with finely chopped garlic, coriander, tomato, spring onions, fresh thyme, celery, plus a tablespoon of ketchup and juice from one lime.

For the sauce

Heat the oil in the heavy based pan and throw in the cumin seeds. Fry until they begin to sizzle. Add the onion and fry until lightly browned. Add all ground spices and follow with half a cup of water. Stir until it forms a paste and fry until thick. Add the lamb and cook covered until the meat is completely soft.

If you are using the scotch bonnet pepper, add it whole and make sure it doesn’t bust. You can bust it at the end if you like it veryyy hot. Add water if required, it should be a fairly thick curry with a juicy sauce. Add salt to taste at the end.

For the pumpkin talkari

Peel the squash, remove all insides and dice into 2cm cubes.

Heat the oil in the pan and add cumin seeds. Fry until they begin to sizzle. Add onion and garlic and fry till lightly brown. Add squash and ground cumin, fry a little bit and add the water. Cover and cook until the squash is soft and able to be mashed with a back of a wooded spoon. Season with salt and pepper.

Serve with home made roti bread or ready made naan. My mouth is watering now but luckily the lamb is already bubbling on the stove.

1 CommentLeave a Comment


  • Reply

    James B

    4 months ago

    I have never had a west indian curry before, and this does sound very good. How hot is this curry?

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