Lamb-Pumpkin-Curry

Preparation

1. A autumn dish with interesting colors and exotic flavours. I heat for that 2 tablespoons clarified butter or nut oil, roast in it a roughly sliced onion and 600 g lamb neck or shoulder (sliced in 1.5 cm pieces). I add each 1 mocca spoon mustard seeds and curcuma, 2-3 tablespoons hot currypowder and a little bit of honey and stir the mixture till it starts to smell.
2. After that with a liquid like sweet wine infuse - 4 cm above the meat. To this I add the elderberries or, as an alternative, 2 little glasses elder liqueur. Also a bit chilipaste or tabasco. Let it for 30 minutes simmer. Then I add 300 g butternut pumpkin (cut in walnut big pieces), once again simmer for 20 minutes. Bind with in cold water stirred cornflour.