Pulled Lamb Massaman Curry with Crispy Naan

Pulled Lamb Massaman Curry with Crispy Naan

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 24, 2019.



  • 1 pack diced pumpkin
  • 1 pack pulled lamb
  • 1 pack massaman sauce
  • ¾ cup hot water
  • 1 pack green beans, cut in half
  • 1 baby bok choy, roughly chopped
  • Juice of ½ lemon

To Serve

  • Naan bread
  • Peanuts
  • Coriander

From the Pantry

  • Oil
  • Salt & Pepper
  • Soy Sauce


  1. Roast pumpkin Toss pumpkin on a lined oven tray with a drizzle of oil. Season and roast for 14 minutes, until tender.
  2. Meanwhile, prep beans & bok choy & make curry Place lamb, massaman sauce and hot water in a pot on medium heat and bring to a simmer. Once simmering add beans and bok choy and cook for 3 more minutes, until veggies are tender. Season to taste with soy sauce and stir through lemon juice.
  3. Heat naan Carefully place naan in a single layer directly on oven rack (below pumpkin) and toast for 1-2 minutes, until crispy.
  4. To finish, stir roast pumpkin through curry and serve with naan. Top with peanuts and coriander.