With a distinct hearty taste, our lamb rumps promise sweet, tender, and delicious results. A versatile cut that holds its flavour and texture in a variety of dishes.
Cut the meat into 2cm cubes and season well with salt and pepper. Heat the oil in a large frying pan and brown the meat on all sides. Add the onions and cook over a moderate heat until soft and lightly browned.
Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant. Add the tomatoes and juice, papaya, pumpkin, and stock or water.
Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, bake in a casserole dish at 160°C for 1-1¼ hours). Stir in the yoghurt just before serving. Do not boil after yoghurt has been added.
Top with fresh coriander before serving with white rice.
Recipe courtesy Allyson Gofton
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