Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.
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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