1.Heat half the oil in a frying pan over high heat.
2.Cook lamb, in batches, 2 minutes each batch, or until browned. Transfer to a heatproof bowl.
3.Place 1/4 cup coconut milk in a saucepan over moderate heat; cook, stirring, 30 seconds, or until heated. Add onion, curry paste, five spice powder and cinnamon stick; cook, stirring, 1 minute, or until fragrant.
4.Add lamb, resting juices, remaining coconut milk, crumbled stock cube, sugar, fish sauce and water; stir to combine.
5.Reduce heat to low; cover. Simmer gently, stirring occasionally, 1 1/2 hours, or until lamb is tender.
6.Meanwhile, preheat oven to very hot, 220°C (200°C fan-forced). Line a baking tray with baking paper.
7.Place pumpkin in a single layer on prepared tray; drizzle with remaining oil. Bake 30 minutes, or until golden and tender.
8.Stir pumpkin into curry. Divide rice among serving plates; top with curry. Serve sprinkled with coriander.
You’ll need to cook 1 cup jasmine rice.Note