Step 1

Place the cucumber, desiccated coconut, 125ml (1 ⁄2 cup) coconut milk and half the shallot in a bowl. Stir to combine.

Step 2

Place the lamb and half the curry paste in a large bowl. Use your hands to evenly coat the lamb.

Step 3

Heat the oil in a large frying pan over high heat. Cook the lamb, in batches, for 1 minute each side or until lightly browned. Set aside.

Step 4

Reduce heat to medium. Wipe the pan clean with paper towel. Add the remaining curry paste and cook, stirring, for 1 minute. Add the chickpeas, broccoli and remaining coconut milk. Cover and simmer for 2 minutes.

Step 5

Return the lamb to the pan. Stir to combine. Cover and simmer for 3-5 minutes or until the lamb is cooked to your liking. Top with the coconut sambal. Serve with rice.