Lamb Curry with Salsa

2 tablespoons

medium Indian curry paste

500g

cubed trim lamb

300g

pumpkin, peeled and cut into small chunks

1 cup

reduced salt beef stock

300g can

chickpeas, drained and rinsed

80g

tub PHILADELPHIA Light Spreadable Cream Cheese

tomatoes, diced

Lebanese cucumber, diced

1/2

red onion, diced

1/4 cup

coriander leaves, chopped

1/4 cup

KRAFT FREE* French Herbs Dressing

Steamed basmati rice, to serve

ADD curry paste to a large frying pan and heat over a low heat until fragrant. Add lamb, and brown. Add the pumpkin and stock to the pan and bring to the boil. Reduce heat and simmer covered for 25 minutes.
STIR chickpeas and Philly* through curry. Simmer uncovered a further 5 minutes.
COMBINE tomatoes, cucumber, onion, coriander and dressing. Serve as an accompaniment with the curry and rice.

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