Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
- Meat type
- Lamb
- Cooking time
- 31-60
- Serves
- 3-4
- Preparation time
- 20
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Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
Ingredients
- 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.
Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
Coconut Lamb Rump Curry with Turmeric and Pumpkin recipe
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 medium-high heat. Season the Silver Fern Farms Lamb Rump with salt and pepper, sear for 3-4 mins until brown. Remove from the pan and set aside.
Reduce heat to medium-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.
Recommended Cut:
Lamb Rump
Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.
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