serves 4–6

Ingredients

3 tablespoons sesame oil
2 teaspoons dried chili flakes
1 teaspoon ground turmeric
600g/1-1⁄4lb sirloin steak, cut into 2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer layer removed, chopped
2.5cm/1in piece of fresh root ginger,chopped

Procedure

• Put all the ingredients for the spice paste in a blender or food processor,and work into a coarse paste.

• Heat the oil in a large flameproof casserole dish, add the spice paste and fry over a gentle heat, stirring for about 5 minutes until softened and aromatic.

• Add the chili flakes and turmeric,and fry for a further 2 minutes.

• Add the steak to the pan, stir well to coat in the spice mixture and fry,stirring frequently, for 5 minutes.

• Add the stock and sugar to the curry,and bring to the boil.

• Reduce the heat, cover the pan and cook, stirring occasionally, for 35 minutes or until the steak is tender.

• Add the pumpkin and salt to the pan, and stir gently to mix.

• Cover and cook for a further 10 minutes or until the pumpkin is tender.

• Adjust the seasoning to taste.

• Serve hot.