SERVES 6 PREP 15 minutes COOK 2 hours 10 minutes COST $3.35 a serve
Ingredients
1 tablespoon vegetable or peanut oil
600g lamb shoulder, cut into
3cm pieces
1 onion, finely chopped
⅔ cup rogan josh curry paste
2 large beef stock cubes
2 cinnamon sticks
550g pumpkin, chopped
270ml can coconut milk
420g can chickpeas, rinsed
½ cup chopped coriander
⅓ cup shredded coconut, toasted
1 fresh long red chilli, finely chopped
2 tablespoons finely chopped unsalted
pistachio kernels
Cooked basmati rice, to serve
Method
1 Heat oil in a large heavy-based saucepan over moderately high heat. Cook and turn lamb, in batches, for 3 minutes or until browned. Transfer to a heatproof plate.
2 Add onion to pan; cook and stir for 2 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant. Return lamb to pan. Add crumbled stock cubes, cinnamon and 3 cups water. Bring to the boil. Reduce heat to low; simmer, covered, for 1½ hours.
3 Stir pumpkin and coconut milk into lamb mixture; simmer, covered, for 20 minutes. Add chickpeas; simmer, uncovered, for 10 minutes or until lamb is very tender. Remove from heat. Stir in half the coriander. Season.
4 Combine coconut, chilli and pistachios in a small bowl. Top rogan josh with coconut sambal and remaining coriander. Serve with rice.
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