Step 1 Bring water to boil in a small pot, add washed jasmine rice and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use. To Make Curry Paste Step 2 Chop and prepare the ingredients for the curry paste, according to instructions above. In a medium size pan, toast the curry paste ingredients – eschalots, lemongrass, galangal, garlic, coriander seeds, fennel seeds, cardamon, black pepper, chilli – without oil for 3-5 minutes until fragrant. Keep the heat on medium low. Step 3 Pound into a paste with a mortar and pestle, or blend in a food processor. Set aside. To Cook Lamb Step 4 Boil water with salt, rosemary, garlic, and onion, once comes to the boil. Add lamb shanks to simmer for 2 hours on low heat. Take out the lamb shanks and set aside. Strain the liquid and keep it to use in the final curry. To Make Curry Sauce Step 5 In a large size pot, add oil to fry the curry paste for 3-4 minutes until fragrant. Add bay leaves, cinnamon, coconut milk, stock (from the previous step), peanuts, fish sauce, salt, and palm sugar, stir to combine, bring to boil on low heat, once comes to the boil. Add pumpkin and lamb shanks to simmer for 15-20 or until the pumpkin is soft. Step 6 Transfer to the bowl, garnish with crushed roasted peanuts and serve with steamed rice.
