Ingredients

• 1 tablespoon vegetable oil
• 600g Coles Australian Boneless Mini Lamb Shoulder, cut into 3cm pieces
• 1/2 cup (100g) yellow dried split peas
• 1 brown onion, finely chopped
• 1 long green chilli, seeded, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoons ginger, finely grated
• 1 cinnamon stick or quill
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 400g can diced tomatoes
• 400g can light coconut milk
• 500g butternut pumpkin, peeled, cut into 3cm pieces

Coconut rice

• 1 1/2 cups (300g) basmati rice, rinsed, drained
• 1/2 cup (125ml) light coconut milk

Method

• Step 1 Heat half the oil in a large saucepan over medium-high heat. Add half the lamb and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker. Repeat with remaining lamb. Sprinkle the lamb in the slow cooker with the split peas.
• Step 2 Heat remaining oil in the pan over medium heat. Add the onion, chilli, garlic and ginger and cook, stirring, for 5 mins or until onion softens. Add the cinnamon, turmeric, cumin, cardamom and coriander and cook, stirring, for 1 min or until aromatic. Add the tomato and coconut milk and stir to combine. Pour over the lamb.
• Step 3 Cook for 4 hours on high (or 6 hours on low) or until lamb is tender. Add pumpkin and cook for a further 30 mins or until tender. Taste and season.
• Step 4 Meanwhile, to make the coconut rice, combine the rice, coconut milk and 1½ cups (375ml) water in a medium saucepan. Season with salt. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 12 mins or until liquid is absorbed. Set aside, covered, for 5 mins to rest. Serve with the curry.