Mussaman Lamb Curry

Serving size: Serves 4

Cooking time: Less than 30minutes

Course: Main

INGREDIENTS
2 tablespoons vegetable oil
50g packet mussaman curry paste
8 lamb chops (chump, forequarter, short loin), trimmed
2 x 400ml cans light coconut milk
¼ cup tamarind puree
2 tablespoons fish sauce
2 teaspoons sugar
2 cups peeled, cubed pumpkin or potato
2 bay leaves
Rice, basil leaves, sliced chilli to serve

METHOD
Heat oil in a wok or large frying pan on high. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
Add lamb and cook for 5 minutes, turning once.
In a jug, whisk together coconut milk, tamarind, sauce and sugar. Add to meat with pumpkin and bay leaves.
Bring to the boil on high. Reduce heat to low and simmer for 15-20 minutes, until meat is tender and pumpkin is cooked. Serve curry with rice and garnish with basil and chilli.