Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced.
2.Heat half the oil in large flameproof dish; cook lamb in batches, until browned.
3.Heat remaining oil in same dish; cook brown onion and curry paste, stirring, 2 minutes. Add coconut milk, tamarind and stock; bring to the boil. Remove from heat, add lamb; cook in oven, covered, 2 hours. Remove lamb from dish; cover.
4.Add pumpkin to dish; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until pumpkin is tender and sauce is thickened.
5.Divide lamb, pumpkin and sauce among serving plates, sprinkle with nuts and green onion.
