Curried lamb cutlets with roast pumpkin

Here is a healthy meal idea that the whole family can enjoy - aromatic lamb cutlets on a bed of sweet butternut pumpkin.

Recipe «Curried lamb cutlets with roast pumpkin» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 400g butternut pumpkin, deseeded, peeled, 2 tsp ground cumin, 1 1/2 tbsp olive oil, 3 tsp Madras curry powder, 12 Heart Smart lamb cutlets , 1 125g can Campbell's Condensed Tomato Soup, 160ml light coconut cream, 2 tbsp water , 110g frozen baby peas, thawed, 2 tbsp fresh coriander leaves, to garnish.

Ingredients:

• 400g butternut pumpkin, deseeded, peeled 
• 2 tsp ground cumin 
• 1 1/2 tbsp olive oil 
• 3 tsp Madras curry powder 
• 12 Heart Smart lamb cutlets 
• 1 125g can Campbell's Condensed Tomato Soup 
• 160ml light coconut cream 
• 2 tbsp water 
• 110g frozen baby peas, thawed 
• 2 tbsp fresh coriander leaves, to garnish 

Instructions

1. Preheat oven to 230°C. Line a baking tray with foil. Cut the pumpkin into 1.5cm-thick wedges and place on the lined tray. Combine cumin and 2 teaspoons of the oil in a small bowl. Brush the pumpkin on both sides with the cumin mixture. Bake in preheated oven for 20 minutes or until tender and golden.
2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add the curry powder and cook, stirring, for 10-15 seconds or until aromatic. Add the lamb cutlets and cook, turning once during cooking, for 2 minutes to seal. Add the tomato soup, coconut cream and water. Simmer, uncovered, over low heat, stirring occasionally, for 10-12 minutes. Add the peas. Cook for a further 2 minutes for lamb to be medium, or until cooked to your liking, and the sauce thickens slightly.
3. Place 3 cutlets on each serving plate, spoon over sauce and serve with a pile of pumpkin wedges. Sprinkle with coriander leaves.