Add oil to a large pot and heat. Add the chopped onions, and cook until brown.
Add the lamb and curry paste, stir and cook on a high heat for 10 minutes. The reduce the heat, and continue to stir occasionally.
In another pot, add the chopped pumpkin and 2 cups of water, heat until boiling.
Add the spinach and continue cooking until the pumpkin is soft. Drain and then mash the spinach and pumpkin.
Add the yoghurt to the lamb curry, and stir thoroughly so that it won’t curdle.
Add the spinach and pumpkin mash, and stir to combine.
Simmer for 30 minutes on a low heat, adding water if the curry starts to burn.
Serve with rice and condiments.
2tbs canola oil
2 medium onions, chopped
1kg diced lamb
2 x 50g packets Island Curries Khorma Paste
250g Tamar Valley natural yoghurt
1kg pumpkin, skin removed, chopped into 2-3cm pieces
1 bunch of spinach, roughly chopped