Summer Curried Lamb

By Gomathi Rajasekaran, Homecook of the Year Finalist
Summer Curried Lamb
Preparation Time
Cooking Time
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  • 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


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

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

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.

Season lamb with salt and pepper, then add to the spices. Cook lamb for about 5 minutes, turning, until browned all over.

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.

Add tomatoes and partially cover with a lid. Reduce heat and simmer for 40 minutes until the lamb is tender. 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.

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