Seared Lamb Rump & Bengal Coconut Sauce

While the lamb is rendering, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Thinly slice the long green chilli (see ingredients list), if using. Roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves.

In a medium bowl, combine the Bengal curry paste and the seared lamb. Toss to coat. Transfer the lamb, fat-side up, to an oven tray lined with baking paper, reserving the bowl with any leftover curry paste (this will go into your sauce). Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the lamb is roasting, place the potato, cauliflower, mild North Indian spice blend, the salt and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat, then roast until golden and tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the flaked almonds over the veggies and roast until golden and toasted, 3-5 minutes. While the veggies are roasting, grate the cucumber (see ingredients list). In a small bowl, combine the Greek yoghurt, cucumber and a pinch of salt and pepper. Set aside.

When the lamb has 5 minutes resting time remaining, return the frying pan to a medium-high heat and discard any excess fat in the pan. Add the remaining Bengal curry paste from the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and simmer, stirring and scraping up the bits from the bottom of the pan, until thickened slightly, 2-3 minutes. Stir through the lamb resting juices and season to taste with salt and pepper.