Massaman lamb curry with pumpkin
12
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Mussaman curry is a Thai favourite. It's usually high in fat due to the coconut cream. We've cut down the fat, using light coconut milk and stock.
Ingredients
Oil spray
1 x 3 second spray(s)
Lamb Frenched cutlet or rack, raw
500 g, (lamb fillets)
Massaman curry paste
30 g
Chinese five spice
1 tsp
Light canned coconut milk
½ cup(s)
Brown sugar
1 tbs
Pumpkin
800 g, sliced into 8 thin wedges (skin left on)
Fresh basil
¼ cup(s), (Thai basil), leaves only
White onion
3 small, peeled, halved lengthwise
Vegetable stock cube
1 individual, dissolved in 2/3 cup (150ml) hot water
Instructions
1
Preheat oven to 210°C.
2
Place pumpkin and onions on a baking tray lined with baking paper. Spray with oil to lightly coat both sides. Bake in oven for 30-35 minutes, or until golden and tender. Turn once during cooking process. Remove from oven and set aside.
3
Spray a non-stick frying pan with oil and set over medium-high heat. Spray lamb loins with oil and cook for 3 minutes each side. Remove from pan and set aside on a plate. Cover with a piece of foil and allow to rest for 5 minutes. Slice on diagonal.
4
Add curry paste to same frying pan and cook over medium heat for 1 minute, or until fragrant. Add Chinese five spice, coconut milk, stock and sugar. Bring to boil, then reduce heat to low and simmer for 5 minutes. Add sliced lamb, any meat juices and pumpkin. Reheat for 1 minute.
5
Spoon mussaman curry into bowls and sprinkle with basil leaves. Accompany with a small portion of steamed rice.
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