Heat 2 tbsp of oil in a medium pan on a medium/high heat.
Add the cloves, cumin seeds, cassia bark and let it sizzle.
Add shallots and turn down the heat to medium and let cook for 5-10 mins stirring occasionally. Let the shallots turn golden brown but do not let them go crispy.
Add ginger, garlic and green chillies. Cook for 2-3 mins.
OPTIONAL: At this stage add the tomatoes.
Add 1 tbsp of Tandoori spice or Piri Piri spice and salt to taste, cook for 2-3 mins, with the lid on.
Add the flesh of the pumpkin, completely coat the flesh with the onion mixture and allow to cook for 5-7 mins..
OPTIONAL: Add the chicken or prawns to the onion and flesh mixture and cook for 5-10 mins for chicken or 5-7 mins for prawns.
Add water if you need to but the mixture should not have a gravy consistency - it should have a consistency of shepherd’s pie.
Add half a squeeze of fresh lemon. Taste and add salt or pepper if required and freshly chopped coriander. The flavours at this stage need to be strong, so don’t worry if it’s a little too hot or salty.