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Summer curried lamb

/ Recipes / Main-Course / Summer curried lamb

Summer curried lamb

Ingredient list

* 1 pack Silver Fern Farms Lamb Rumps, cut into 4cm cubes


* 2 tsp cloves


* 2 tsp cumin seed


* 2 tsp fennel seed


* 2 tsp coriander seed


* 2 tsp turmeric


* 2 tbsp canola oil


* 1 cinnamon stick


* 2 fresh bay leaves


* 4 fresh curry leaves


* 1 red chilli, thinly sliced


* 1 medium onion, roughly chopped


* 2 cloves garlic, peeled


* 1 tbsp minced fresh ginger


* 3 large tomatoes, peeled 


* 1/4 cup plain unsweetened natural yoghurt


* 1/2 bunch coriander, roughly chopped, to garnish


* 4 cups steamed basmati rice


* Grated cucumber, lime wedges & papadums, to serve


The recipe

1. Remove Lamb Rumps from packaging and allow to come to room temperature. 


2. Grind cloves, cumin, fennel, coriander, and turmeric in a spice grinder or mortar and pestle. 


3. Warm oil in a large, heavy-based pan over medium heat. 


- Add spices, cinnamon sticks, bay leaves, curry leaves and chilli. 


- Toast for 2-3 minutes, stirring, until golden and aromatic - take care as the leaves are likely to splatter a little.


4. Season lamb with salt and pepper, then add to the spices. 


Cook lamb for about 5 minutes, turning, until browned all over.


5. Meanwhile, place onion, garlic and ginger in a food processor and pulse until finely chopped. 


- Add onion purée to pan to sweat a little to remove some of the moisture - about  8 minutes. 


- Stir occasionally with a wooden spoon to prevent mixture sticking.


6. Add tomatoes and partially cover with a lid. 


- Reduce heat and simmer for 40 minutes until the lamb is tender. 


7. Remove lid. Fold in the yoghurt and simmer for a further 5 minutes. 


- Garnish with chopped fresh coriander and lime. 


- Serve with pappadums, steamed basmati rice and grated cucumber.