Massaman lamb and pumpkin curry
You’ll need to cook 1 cup jasmine rice. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Skillet
- Mixing bowl
- Saucepan
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Pot
- Plate
Ingredients
- 2 tablespoons vegetable oil
- 1 kilogram boned lamb shoulder, trimmed, cut into 5cm pieces
- 400 millilitres 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 grams pumpkin, seeded, cut into wedges
- 3 cups cooked jasmine rice, finely chopped coriander, to serve
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