Name: Massaman lamb and pumpkin curry
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: 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

Ingredients

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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