Photo of Mussaman lamb curry with pumpkin by WW

Mussaman lamb curry with pumpkin

6
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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)

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

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.

Notes

This curry will store in an airtight container in the fridge for 2-3 days. Any leftovers can be re-heated in either the oven or microwave. This is also suitable to freeze for up to 3 months.For extra flavour and authenticity, add a whole star anise to curry as it cooks, which will give a slight aniseed taste. Star anise is available in the Asian or spice aisles in supermarkets.

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