Lamb Rump Tikka Masala

Ingredients

• 1 pack Silver Fern Farms Lamb Rumps
• 1 small onion, diced
• 1 garlic clove, crushed
• 1 tsp fresh ginger, grated
• 2 cardamom pods
• ½ tsp chilli flakes
• ½ tsp turmeric
• ½ tsp coriander, ground
• ½ tsp cumin, ground
• 1 tsp garam masala
• 400g can crushed tomatoes in juice
• ½ cup coconut milk
• 2 Tbsp coriander, chopped
• Coconut rice, to serve
• Garlic naan, to serve
• Red onion, tomato and coriander salad, to serve

Marinade:

• ¼ cup unsweetened Greek yoghurt
• 3 garlic cloves, roughly chopped
• 3 cm piece ginger, roughly chopped
• 2 Tbsp coriander, chopped
• 1½ tsp garam masala
• 1 tsp coriander, ground
• 1 tsp cumin, ground

Method

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

To prepare the marinade, place yoghurt, garlic, ginger, coriander, garam masala, coriander, cumin and salt into a food processor. Blend until smooth. Pour into a large non-metallic bowl, slice lamb into 3cm pieces and mix with marinade. Cover and marinate overnight in the fridge.

Bring a Le Creuset Cast Iron Casserole to medium heat with oil. Brown the lamb pieces in batches for 4-5 mins until golden. Remove from the dish and set aside. Reduce heat to low-med, then add onion and cook for 2-3 mins to soften. Add garlic, ginger, cardamom, chilli flakes, turmeric, coriander, cumin, garam masala and cook, stirring, for 1-2 mins, or until the spices are fragrant. Season to taste with salt and pepper.

Add lamb and any juices back to the casserole pot with tomatoes and coconut milk. Mix well, scraping up any bits from the bottom. Bring to the boil, then cover with a lid and simmer gently for 1 hour, or until rumps are very tender. Stir frequently to prevent it sticking to the bottom.

Garnish with coriander and serve with coconut rice, garlic naan and a red onion, tomato and coriander salad.