Massaman lamb and pumpkin curry

  • 15 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
  • Print


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


Massaman lamb and pumpkin curry
  • 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.

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