Cut the meat into 2cm cubes and season well with salt and pepper.

Heat the oil in large frying pan and brown the meat on all sides. Set aside.

Add the onion and cook over a moderate heat until soft and lightly browned.

Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.

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Add the tomatoes and juice, papaya, pumpkin and stock or water.

Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, cook in a casserole in a 160°C oven for 1-1 ¼ hours).

Stir in the yoghurt just before serving. Do not boil.

Top with fresh coriander before serving with white rice