Ingredients

Serves 6

For lamb:
1 x boned & trimmed lamb shoulder
150g yellow curry paste (see below)
50ml fish sauce
100ml  coconut oil


For sauce
150g yellow curry paste
50ml coconut oil
500ml coconut milk
60g palm sugar
60ml fish sauce


To garnish
Coriander leaves
Fried eschallots


Pumpkin & Cucumber Relish
200 ml rice vinegar
150 g castor (superfine) sugar
1 piece pickled garlic
2 coriander roots, scraped and cleaned
1 Lebanese cucumber, diced
1 red eschalot, peeled and finely sliced
1 x 2.5 cm (1 in) piece ginger, peeled and julienned
1 long red chilli, seeded and julienned
1 small bunch coriander leaves
100g diced steamed pumpkin


Yellow Curry Paste
Makes approximately 300g
Paste:
160g red onion, peeled and chopped
100g cloves garlic, peeled
30g coriander roots, scraped and cleaned
40g turmeric, peeled and chopped
60g ginger, peeled and chopped
20g long dried red chillies, seeded and soaked
Spice Mix:
8g coriander seeds
6g cumin seeds
6g teaspoon fennel seeds
4g white peppercorns
10g sea salt

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Method

Method for the Yellow Curry Paste
Place the onion, garlic, coriander roots, turmeric and ginger in a heavy-based pot or wok over a medium heat. Stir until coloured and soft. If the ingredients are taking on too much colour, add a little water to slow down the cooking process. We want the ingredients to caramelise as this is going to give the finished curry depth and added flavour.
When the ingredients are soft, scrape into a large bowl and add the drained chillies. Set aside to cool
Blend in a food processor for 3–4 minutes to a smooth reddish yellow paste. If the paste is not wet enough, add a little water to help the move the blades.
Spice Mix:
Wet the coriander, cumin and fennel, drain and dry-roast in a small heavy-based pan or wok over a medium heat for 5–8 minutes. This will give all the spices ample time to roast all the way through, and do roast slowly for that length of time as they need to be very fragrant when done.
Cool, then combine with the peppercorns and salt and grind in small batches in a spice or coffee grinder to a fine powder.
Pass through a fine mesh sieve
Stir the spices into the paste, mix well and place in an airtight container. This paste keeps in a refrigerator for 4–6 days or you can freeze it.

Pumpkin & Cucumber Relish
Boil the vinegar with the sugar, garlic and coriander roots. Strain and cool.
Toss the cucumber, pumpkin, eschalot, ginger, chilli and coriander leaves together, then mix into the vinegar mixture. Place in a serving bowl.

Method for lamb
With a sharp knife score the lamb.
Mix the curry paste with the fish sauce. Rub the paste into the meat.
Place in baking tray and place in a pre heated oven at 140°C. Roast for 3 hours, approximately.
Remove from oven and let rest in a warm spot for 30 minutes.

Method for sauce
In a heavy based saucepan melt coconut oil. Add the curry paste. Fry until fragrant and oil is released.
Add sugar and fish sauce then pour over the coconut milk.
Bring to the boil simmer for 15 minutes. Set aside and keep warm.

Assembly of dish
Place lamb on cutting board and slice.
Place lamb on serving plate and spoon over the prepared curry sauce.
Garnish with coriander leaves and fried eschallots.
Serve pumpkin and cucumber relish on the side.