Coconut Lamb Rump Curry with Turmeric and Pumpkin
Warming Lamb Curry with Sweet and Spicy Flavours
3 - 4
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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National Lamb Day,
1 pack (400g) Silver Fern Farms Lamb Rumps
cut into 2-3 cm pieces
1 tbsp vegetable oil
2 cloves garlic cloves
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 butternut pumpkin
peeled and cut into 3 cm pieces
½ cup vegetable stock
¼ cup fresh coriander leaves
cut into wedges, to serve
rice, white, basmati, boiled, undrained
For the Lamb
For the Curry
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.