Main-Course

Summer curried lamb


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Summer curried lamb


Ingredient list

* 1 pack Silver Fern Farms Lamb Rumps, cut into 4cm cubes

 

* 2 tsp cloves

 

* 2 tsp cumin seed

 

* 2 tsp fennel seed

 

* 2 tsp coriander seed

 

* 2 tsp turmeric

 

* 2 tbsp canola oil

 

* 1 cinnamon stick

 

* 2 fresh bay leaves

 

* 4 fresh curry leaves

 

* 1 red chilli, thinly sliced

 

* 1 medium onion, roughly chopped

 

* 2 cloves garlic, peeled

 

* 1 tbsp minced fresh ginger

 

* 3 large tomatoes, peeled 

 

* 1/4 cup plain unsweetened natural yoghurt

 

* 1/2 bunch coriander, roughly chopped, to garnish

 

* 4 cups steamed basmati rice

 

* Grated cucumber, lime wedges & papadums, to serve

 

The recipe

1. Remove Lamb Rumps from packaging and allow to come to room temperature. 

 

2. Grind cloves, cumin, fennel, coriander, and turmeric in a spice grinder or mortar and pestle. 

 

3. Warm oil in a large, heavy-based pan over medium heat. 

 

- Add spices, cinnamon sticks, bay leaves, curry leaves and chilli. 

 

- Toast for 2-3 minutes, stirring, until golden and aromatic - take care as the leaves are likely to splatter a little.

 

4. Season lamb with salt and pepper, then add to the spices. 

 

Cook lamb for about 5 minutes, turning, until browned all over.

 

5. Meanwhile, place onion, garlic and ginger in a food processor and pulse until finely chopped. 

 

- Add onion purée to pan to sweat a little to remove some of the moisture - about  8 minutes. 

 

- Stir occasionally with a wooden spoon to prevent mixture sticking.

 

6. Add tomatoes and partially cover with a lid. 

 

- Reduce heat and simmer for 40 minutes until the lamb is tender. 

 

7. Remove lid. Fold in the yoghurt and simmer for a further 5 minutes. 

 

- Garnish with chopped fresh coriander and lime. 

 

- Serve with pappadums, steamed basmati rice and grated cucumber.

 

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