To make the red curry paste, put the blachan in a metal pan and place under a grill for 1 minute — keep an eye on it and make sure that it doesn’t burn. Then put it and the remaining ingredients for the curry paste into a food processer and blend to a fine paste. (This will make more than you need.)
In a large, deep saucepan heat the sesame oil and brown the lamb evenly on all sides; remove the meat and add the ingredients in the first list from the onions to the garlic and brown them too. Add half of the red curry paste and fry until aromatic. Return the meat to the pan and add the coconut cream and stock, bring to the boil and simmer gently for l¾ hours, then add the pumpkin and cook till tender.
I would serve this dish with simple cooked Thai scented rice accompanied by some grilled flat bread and wok-fried bok choy.
© 1997 Peter Gordon. All rights reserved.