Mussaman lamb curry

Ingredients

• 2 tablespoons vegetable oil
• 50g packet mussaman curry paste
• 8 lamb chops (chump, forequarter, short loin), trimmed
• 2 x 400ml cans light coconut milk
• ¼ cup tamarind puree
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 cups peeled, cubed pumpkin or potato
• 2 bay leaves
• Rice, basil leaves, sliced chilli to serve

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