Coconut lamb rump curry with turmeric and pumpkin
Warming lamb curry with sweet and spicy flavours
3 - 4
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
Silver Fern Farms
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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Ingredients
1 pack (400g) Silver Fern Farms Lamb Rump
i
cut into 2-3 cm pieces
1 Tbsp vegetable oil
1 onion
finely chopped
2 cloves garlic cloves
crushed
1 Tbsp grated fresh ginger
1 red chilli
deseeded and finely chopped
1 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 pieces
½ cup vegetable stock
¼ cup fresh coriander leaves
chopped
To Serve
lime
cut into wedges
pappadums
Indian-style chutney
raita
Basmati rice
boiled, undrained
Method
For the Lamb
For the Curry
To Serve
1
Remove the Silver Fern Farms Lamb Rumps from the pack and allow meat to bloom (come to room temperature) for 10 minutes.
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2
Heat a frying pan to medium – high heat.
3
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.
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4
Remove meat from pan and set aside to rest.
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Nutrition Information per Serving (411.2g)
Based on 4 serves
Energy
1743.0kJ (416.4 kCal kcal)
Protein
25.1g
Total Fat
29.0g
Saturated Fat
18.6g
Carbs
12.7g
Dietary Fibre
3.2g
Sodium
182mg
Iron
3.2mg
Zinc
3.4mg
Vitamin B12
1.2µg
