Massaman lamb and pumpkin curry | Women's Weekly Food

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