Preparation Time 15 minutes
Cooking Time 50 minutes
800g Jack Purcell 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.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.