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.
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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