Golden Lamb Rump Curry

By Silver Fern Farms
Golden Lamb Rump Curry
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Rumps
  • 1-2 Tbsp oil
  • 1 large onion, finely chopped
  • 1-2 Tbsp korma curry paste
  • 1 clove garlic, crushed
  • 1 Tbsp grated or minced ginger
  • 1 tsp ground cardamom  
  • 1 tsp salt
  • 1 x 425 g can tomatoes in juice
  • 100 g glacé papaya, finely sliced (or use sultanas)
  • 1 cup peeled, diced pumpkin
  • 1 cup beef stock or water
  • ¼ cup plain unsweetened yoghurt
  • 1-2 Tbsp chopped fresh coriander


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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