Coconut lamb rump curry with turmeric and pumpkin
Warming lamb curry with sweet and spicy flavours
Serves
3 - 4
Prep Time
20 mins
Cook Time
40 mins
Simple ingredients combine to deliver this subtly spicy yet sweet lamb rump curry. Ready in just one hour, this winter warming dish is delicious spooned over basmati rice and served with lime wedges, raita, tomato chutney and some pappadums.
This recipe is courtesy of www.silverfernfarms.com
Simple ingredients combine to deliver a subtly sweet and flavourful curry that lifts succulent lamb rump to new heights. Enjoy this winter warming dish spooned over basmati rice and serve with lime wedges, and your choice of raita, tomato chutney and pappadums. This recipe is courtesy of Silver Fern Farms.
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ShareIngredients
1 pack (400g) Silver Fern Farms Lamb Rumpi
cut into 2-3 cm pieces1 Tbsp vegetable oil
1 onion
finely chopped2 cloves garlic cloves
crushed1 Tbsp grated fresh ginger
1 red chilli
deseeded and finely chopped1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
400g can coconut milk
500g buttercup pumpkin
peeled and cut into 3 cm pieces½ cup vegetable stock
¼ cup fresh coriander leaves
chopped
lime
cut into wedgespappadums
Indian-style chutney
raita
Basmati rice
boiled, undrained
Method
Remove the Silver Fern Farms Lamb Rumps from the pack and allow meat to bloom (come to room temperature) for 10 minutes.
Heat a frying pan to medium – high heat.
Drizzle the Silver Fern Farms Lamb Rumps with olive oil and season with salt and freshly cracked pepper, then sear for 3 – 4 minutes on each side until brown.
Remove meat from pan and set aside to rest.
Reduce heat to medium-low. If necessary, add a little extra oil to the pan.
Add the onion and cook for 2-3 minutes until it has softened.
Add the garlic, ginger, chilli, turmeric, cumin, coriander and garam masala and cook, stirring for 1-2 minutes until the spices are fragrant.
Add lamb and any juices back to the pan with the coconut milk.
Bring to the boil then simmer for 15 minutes.
Add the pumpkin and vegetable stock and simmer for a further 15-20 minutes until the pumpkin is tender.
Stir in the coriander.
Serve with lime wedges, rice and your choice of raita, tomato chutney and pappadums.
Nutrition Information per Serving (411.2g)
Based on 4 serves
