Preparation Time 15 minutes
Cooking Time 50 minutes
800 g diced lamb forequarter
1 onion, chopped
1 green chilli, seeded and chopped
2 tbsp green curry paste
1½ cups beef stock
400 g can coconut milk
2 tbsp brown sugar
1 tbsp fish sauce
500 g pumpkin, peeled and cubed
1 cup frozen peas
steamed jasmine rice to serve
- Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a medium-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
- Add the onion to the pan and cook until soft. Add the chilli and curry paste. Stir for 2 minutes and pour in the stock. Bring to the boil, and then reduce heat to simmering point.
- Return the lamb to the pan, simmer for 30 minutes. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed.
- Stir in the coconut milk, sugar and fish sauce. Add the pumpkin cubes and cook for a further 20-25 minutes or until the pumpkin is cooked and the sauce has thickened. Stir in the frozen peas during last 5 minutes of cooking. Serve with steamed jasmine rice.