1.5 lb lamb shoulder, boneless
1.5 cups pumpkin pieces, chopped
1 cup LIGHT coconut milk
1 cup tomato puree
1 large red onion, finely chopped
1/2 cinnamon stick
1 bay leaf
1 tablespoon paprika
1 teaspoon cayenne powder
1 tablespoon ginger garlic paste
15-20 curry leaves
1/4 cup peanut / canola / vegetable oil
Salt to taste
1/2 cup cilantro, chopped FOR GARNISH
Heat oil in a 5 qt saue pan over medium heat. When the oil is hot, add whole spices and saute for a couple of minutes, stirring constantly.
Add onions and cook for about 10 minutes, stirring every minute until onions are fairly brown. Then add ginger garlic paste, and cook for 2-3 minutes.
Add curry leaves, cayenne and paprika powders and lamb pieces (2 inch cubes recommended), stir, add coconut milk and tomato puree to this and mix.
Add 2 teaspoons salt and mix well. Add 2 cups of water, mix and bring it to a boil.
Once it has come to a boil, reduce heat to low and cook covered for about 60 minutes.
If you want, then using a tablespoon, remove excess oil that is floating on top of the curry. You should get about 1/4 cup excess oil. Discard this oil.
Add pumpkin pieces and stir gently, lamb should be almost cooked. Cover and cook again for 15-20 minutes.
Garnish with cilantro and serve hot.