Curried Coconut Lamb with Pumpkin Seeds

You take the lamb and the coconut and... whatever you come up with afterwards should be fantastic!  Nuts and seeds are used extensively throughout Indian cuisine and here I've augmented a lamb coconut curry with roasted pumpkin seeds, something I love.
1 onion, sliced
4 carrots, peeled and sliced
2 Tbsp roasted pumpkin seeds
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 lb ground lamb
1 tsp powdered turmeric
1 tsp powdered cumin
1 tsp powdered fenugreek, or favorite curry powder
1/4 tsp (or to taste) cayenne pepper
1 15-oz can diced tomatoes, drained, liquid reserved
4 cups baby spinach leaves, chopped
1 cup coconut milk

Heat a dash of canola oil in a skillet and sauté the onion and carrot for about 8-10 minutes, to caramelize and sweeten. Add the garlic, ginger and pumpkin seeds and cook another 2-3 minutes. Set aside in a bowl.

Add the lamb to the skillet and brown - add a dash more oil if necessary. Brown well.

Add the turmeric, cumin, fenugreek and cayenne. Salt and pepper to taste. Cook another 2-3 minutes.

Add the tomatoes and bring heat to high. Cook another 2-3 minutes.

Return the carrot mixture to the lamb and the spinach.

Cook until wilted, about 3-4 minutes. Add the reserved tomato juice and the coconut milk. Heat through.

Serve with rice and garnish with fresh mint leaves if desired.

Serves 4.