main meals

Ingredients

• 5 spray low-fat cooking spray
• 500 g lamb loin chop, or cutlets
• 200 g onion(s), peeled and halved lengthways
• 30 g Curry Paste
• 1/2 teaspoon Chinese five spice powder
• 120 ml Blue Dragon Coconut Milk, Reduced-Fat
• 1 portion stock cube, dissolved in 150ml hot water
• 1 teaspoon light brown sugar
• 800 g pumpkin, sliced into thin wedges, skin left on
• 4 large leaf basil, fresh

Instructions

• Preheat oven to gas Mark 6/200°C/400°F.
  
  
• Place pumpkin and onions on a baking tray lined with baking paper. Spray with cooking spray to lightly coat both sides. Bake in oven for 30-35 minutes, or until golden and tender. Turn once during cooking process. Remove from oven and set aside.
  
  
• Spray a non-stick frying pan with cooking spray and set over medium-high heat. Spray lamb loins with cooking spray and cook for 3 minutes each side. Remove from pan and set aside on a plate. Cover with a piece of foil and allow to rest for 5 minutes. Slice on diagonal.
  
  
• Add curry paste to same frying pan and cook over medium heat for 1 minute, or until fragrant. Add Chinese five spice, coconut milk, stock and sugar. Bring to boil, then reduce heat to low and simmer for 5 minutes. Add sliced lamb, any meat juices and pumpkin. Reheat for 1 minute.
  
  
• Spoon mussaman curry into bowls and sprinkle with basil leaves. Accompany with a small portion of steamed rice allocating the POINTS values for the rice.

Notes

• This curry will store in an airtight container in the fridge for 2-3 days. Any leftovers can be reheated in either the oven or microwave. This is also suitable to freeze for up to 3 months.
  
  For extra flavour and authenticity, add a whole star anise to curry as it cooks, which will give a slight aniseed taste. Star anise is available in the Asian or spice aisles in supermarkets.