Lamb Curry with Salsa

• 2 tablespoons medium Indian curry paste
• 500g cubed trim lamb Safeway 1 lb For $5.99 thru 02/09
• 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
• 2 tomatoes, diced
• 1 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

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

curry, pumpkin, salt beef, chickpeas, philadelphia, tomatoes, lebanese cucumber, red onion, coriander leaves, basmati rice

Taken from www.kraftrecipes.com/recipes/lamb-curry-salsa-104233.aspx (may not work)