Coconut Lamb Rump Curry with Turmeric and Pumpkin

• 1 pack Silver Fern Farm Lamb Rumps, cut into 2 -3 cm pieces
• 1 Tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 Tbsp fresh ginger, grated
• 1 red chilli, finely chopped
• 1 tsp turmeric, ground
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1 tsp garam masala
• 400g can coconut milk
• 500g butternut pumpkin, peeled and cut into 3 cm pieces
• ½ cup vegetable stock
• ¼ cup coriander, chopped
• Lime wedges, to serve

 Serve with lime wedges, rice and your choice of raita, tomato chutney and pappadums.

Method

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

Heat oil in a frying pan over med-high heat. Season the lamb with salt and pepper, sear for 3-4 mins until brown. Remove from the pan and set aside.

Reduce heat to med-low. If necessary, add a little extra oil to the pan. Add the onion and cook for 2-3 mins until it has softened. Add the garlic, ginger, chilli, turmeric, cumin, coriander and garam masala and cook, stirring for 1-2 mins until the spices are fragrant.

Add lamb and any juices back to the pan with the coconut milk. Bring to the boil then simmer for 15 mins. Add the pumpkin and vegetable stock and simmer for a further 15-20 mins until the pumpkin is tender. Stir in the coriander.