Mumbai Lamb Rump & Curry Sauce
with Bombay Roasted Kumara & Garlic Baby Veggie
A soft breeze, a warm summer day and a slice of succulent lamb rump are all you need to tie together one great dinner. But why not add a few tasty extras like a Bengali sauce and why not add a warm touch to the kumara by roasting it in mustard seeds.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
lamb rump
2
potato
1 sachet
Brown Mustard Seeds
1 sachet
Mumbai Spice Blend
1 bag
baby cauliflower
1
capsicum
2 clove
garlic
½
lemon
1 packet
Bengal Curry Paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle over brown mustard seeds, drizzle generously with olive oil and toss to coat. Season with salt and pepper. • Roast until tender, 20-25 minutes.
• In a small bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • Transfer lamb, fat-side up, to a second lined oven tray. Spoon over spice mixture and roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• Trim baby cauliflower. Cut capsicum into thin strips. Finely chop garlic. Slice lemon into wedges. • Wipe out the frying pan, then return to medium-high heat a drizzle of olive oil. Cook baby cauliflower and capsicum until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer garlic veggies to a bowl, then add a generous squeeze of lemon juice and cover to keep warm.
• Return the pan to medium-high heat with a drizzle of olive oil. • Add Bengal curry paste, coconut milk, chicken-style stock powder and the brown sugar, stir to combine and simmer until slightly reduced, 3-4 minutes.
• Slice lamb rump. • Divide Mumbai lamb rump, Bombay roasted potato and garlic veggies between plates. • Pour curry sauce over lamb. Serve with any remaining lemon wedges. Enjoy!