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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

Silver Fern Farms

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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Lamb,

Dinner,

Rice,

Freezer-Friendly,

National Lamb Day,

Ingredients

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1 pack (400g) Silver Fern Farms Lamb Rumps

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cut into 2-3 cm pieces

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1 Tbsp vegetable oil

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1 onion

finely chopped

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2 cloves garlic cloves

crushed

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1 Tbsp fresh ginger

grated

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1 red chilli

finely chopped

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1 tsp ground turmeric

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1 tsp ground cumin

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1 tsp ground coriander

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1 tsp garam masala

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400g can coconut milk

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500g butternut pumpkin

peeled and cut into 3 cm pieces

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½ cup vegetable stock

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¼ cup fresh coriander

chopped

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Wedges lime

to serve

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pappadums

to serve

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indian-style chutney

to serve

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raita

to serve

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rice, white, basmati, boiled, undrained

to serve

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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