Ann Wayne's recipes Challenge 1

  • Cook of the Week Challenge contestant Ann Wayne made Lamb and Green Bean Curry with Candied Pumpkin Seeds.

    Cook of the Week Challenge contestant Ann Wayne made Lamb and Green Bean Curry with Candied Pumpkin Seeds. COURTESY OF ANN WAYNE

Posted10/9/2019 5:00 AM

Ground Lamb and Green Bean Curry with Candied Pumpkin Seeds

Lamb and Green Bean Curry


2 Tablespoons ghee or unsalted butter

1/2 onion, chopped

3-4 cloves of garlic, chopped

1 Tablespoon garam masala

1 Tablespoon paprika

1 Tablespoon turmeric

1 teaspoon cayenne pepper

1 inch fresh ginger, peeled and grated

4 Lamb beef Burgers from burgerIM

10 drops of Liquid Monk Fruit from NOW Foods

1 1/2 cups fresh Greens Beans from AMITA Health, cut into 1 inch pieces

1 8 ounce can tomato sauce

salt & pepper to taste

fresh mint

fresh cilantro

Candied Pumpkin Seeds

1 cup raw pumpkin seeds from Jewel/Osco

1 Tablespoon olive oil

1 teaspoon garam masala

1 teaspoon cinnamon

1 teaspoon cayenne pepper

5 drops of Liquid Monk Fruit from NOW Foods

Salt to taste

Serve with Basmati Rice, Naan, and plain Greek Yogurt

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In a large skillet over medium high heat add Ghee. Once melted add chopped onion and cook for 2-3 minutes until soft. Stir in garlic and cook another 1-2 minutes. Add the spices, garam masala, paprika, turmeric, cayenne pepper and fresh ginger to the skillet and stir to .combine with the onions and garlic. Cook until spices are fragrant approximately 3-4 minutes. Add the lamb burgers and break meat apart until meat is crumbly with wooden spoon. Cook until the meat is no longer pink. Once the meat is browned lower the heat to medium and cook for 15 minutes so all the flavors combine. Carefully drain the fat from the skillet and return the skillet back to the stove.

Add 10 drops of the Liquid Monk Fruit, tomato sauce, and green beans. Stir to combine and place the lid on the skillet and continue to cook for 5 minutes. Please feel free to add a little water if the curry sauce is too thick for your liking.

Meanwhile make the Candied Pumpkin Seeds. Preheat the oven to 350 degrees. Stir pumpkin seeds, oil, spices, and monk fruit together in a bowl. Spread mixture out in a single layer on a baking sheet lined with parchment paper. Bake until pumpkin seeds are golden brown approximately 10 mixtures. Season with salt. Transfer to bowl and let cool completely.

Serve with Basmati rice, naan, and greek yogurt. Top with candied pumpkin seeds, fresh mint and cilantro.

Serves 4-6

Ann Wayne

Recipes are unedited

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