Lamb and pumpkin in coconut milk

Stews are always lovely and warming on cold days and easy to cook. As this is a slow cooked recipe cheap cuts of lamb will do just fine.  A hearty meal for four 

Ingredients

1kg lamb or 4 lamb shanks
3tbsp oil
1 jar Kerala paste
1.3kg pumpkin skinned and cut into bite size pieces
1 litre water or stock
250ml coconut milk (can is ok)
1tbsp chopped fresh coriander

Cooking instruction

 If using a cheap cut of lamb cut into bite size pieces

1. In a large pan heat the ol and fry lamb over a high heat and brown for 4-5 minutes
2. Add the paste and water, bring to boil, cover and simmer on low heat for 45 minutes stirring occasionally
3. Add the pumpkin to the lamb and cook for a further 30 minutes or until the pumpkin is tender but not soft, stirring occasionally
4. Stir in the coconut milk and cook on slow simmer for 1-2 minutes, stir in the chopped coriander. Serve with plain fluffy rice.

Nanima's Tip

You will need a large stcokpot or saucepan to accommodate the shanks in a single layer, and you will need to increase the first cooking time to 1 hour