Slow cooking makes the meat in this yellow beef curry extra tender.
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Heat the oil in a large deep saucepan over high heat. Add one-third of the beef and cook, turning, for 3 mins or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef.
Add shallot, ginger, lemongrass paste and lime leaf to the pan. Cook, stirring, for 1 min or until shallot softens slightly. Return the beef to the pan with curry paste. Cook, stirring, for 1-2 mins or until aromatic. Stir in coconut cream. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 hours or until beef is tender. Add the pumpkin and cook, covered, for 20 mins or until pumpkin is just tender. Stir in the tomatoes, sugar, fish sauce and lime juice. Cook, covered, for 5 mins or until tomatoes collapse.
Divide the curry among serving bowls. Serve with steamed rice.