- Step 1
Preheat the oven to 150C. Heat half the oil in a large ovenproof casserole dish over high heat. Add half the lamb shanks and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb. Reduce heat to medium.
- Step 2
Add remaining oil to the dish. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the cumin, coriander, paprika, cinnamon and ginger. Cook, stirring, for 1 min or until aromatic. Return the lamb to the dish. Pour over the stock. Bring to the boil.
- Step 3
Transfer to the oven and bake, covered, for 2 hours or until lamb is falling off the bone. Add the pumpkin and bake for a further 15 mins or until almost tender.
- Step 4
Remove the lamb and pumpkin from the cooking liquid and place in a bowl. Set aside to cool slightly. Place the cooking liquid over high heat and cook, stirring occasionally, for 10 mins or until liquid reduces by half. Combine the cornflour with a little cold water. Stirring constantly, gradually add the cornflour mixture to the cooking liquid. Cook, stirring, for 5 mins or until sauce boils and thickens.
- Step 5
Remove the lamb meat from the bones. Coarsely shred. Add the lamb and pumpkin to the cooking liquid and stir to combine. Add coriander and season with salt and pepper.
- Step 6
Increase oven to 220C. Divide the lamb mixture among 4 x 1 1/2 cup (375ml) capacity ovenproof dishes. Lightly brush edges of the dishes with the egg. Place pastry over the dishes and use a knife to trim excess. Brush pastry with egg. Use a knife to lightly score the top of the pastry. Place on a baking tray.
- Step 7
Bake for 20 mins or until pastry is golden brown and puffed. Serve hot with coriander leaves.