Lamb and pumpkin curry with spiced coconut

1 Heat 2 Tbsp vegetable oil in a large pan and fry 600g diced lamb (best done in batches) until brown. Remove to a bowl.

2 Add 2 finely chopped onions to the pan and fry, stirring, for 3-5 minutes, then stir in 3 cloves crushed garlic, 10cm knob peeled and finely grated fresh ginger, 1 deseeded and chopped red chilli, 1 tsp each ground cumin, cinnamon, curry powder and turmeric and 2 tsp brown sugar. Stir to cook for 1-2 minutes.

3 Return lamb to pan, add 2 cups vegetable stock and bring to the boil. Reduce to a simmer and simmer for 1 hour.

4 Peel 800g pumpkin and cut into 2cm pieces. Add to lamb with 1 tsp salt and cook, covered, for a further 30 minutes. Stir through ¼ cup natural yoghurt just before serving.

5 Sprinkle spiced coconut on top of lamb to serve: Cook 1 Tbsp each sesame seeds and cumin seeds with ½ cup desiccated coconut in a frying pan, stirring continuously until coconut is golden. Serves 4