Massaman lamb and pumpkin curry
Jan 27, 2013 1:00pm- 15 mins preparation
- 1 hr 40 mins cooking
- Serves 4
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Ingredients
Massaman lamb and pumpkin curry
- 2 tablespoon vegetable oil
- 1 kilogram boned lamb shoulder, trimmed, cut into 5cm pieces
- 400 millilitre can coconut milk
- 1 brown onion, chopped
- 1/4 cup massaman curry paste
- 1 teaspoon chinese five spice powder
- 1 cinnamon stick
- 1 small chicken stock cube
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 cup water
- 400 gram pumpkin, seeded, cut into wedges
- 3 cup cooked jasmine rice, finely chopped coriander, to serve
Method
Massaman lamb and pumpkin curry
- 1Heat half the oil in a frying pan over high heat.
- 2Cook lamb, in batches, 2 minutes each batch, or until browned. Transfer to a heatproof bowl.
- 3Place 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.
- 4Add lamb, resting juices, remaining coconut milk, crumbled stock cube, sugar, fish sauce and water; stir to combine.
- 5Reduce heat to low; cover. Simmer gently, stirring occasionally, 1 1/2 hours, or until lamb is tender.
- 6Meanwhile, preheat oven to very hot, 220°C (200°C fan-forced). Line a baking tray with baking paper.
- 7Place pumpkin in a single layer on prepared tray; drizzle with remaining oil. Bake 30 minutes, or until golden and tender.
- 8Stir pumpkin into curry. Divide rice among serving plates; top with curry. Serve sprinkled with coriander.
Notes
You'll need to cook 1 cup jasmine rice.