Mussaman lamb curry with pumpkin
1 x 3 second spray(s)
French trimmed lamb cutlet(s) or rack(s)
500 g, (lamb fillets)
Trident, Curry Paste, Massaman
30 g, (2 tbs)
McCormick, Chinese Five Spice
2 g, (1/2 tsp)
light coconut milk
800 g, sliced into 8 thin wedges (skin left on)
¼ cup(s), (Thai basil), leaves only
3 small, peeled, halved lengthwise
vegetable stock cube
1 individual, dissolved in 2/3 cup (150ml) hot water
- Preheat oven to 210°C.
- 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.
- 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.
- 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.
- Spoon mussaman curry into bowls and sprinkle with basil leaves. Accompany with a small portion of steamed rice.