Lamb Tikka Masala

Serves 3-4

1 pack Silver Fern Farms Lamb Rumps, cut into 3cm pieces

1 tbsp vegetable oil

1 small onion, diced

1 garlic clove, crushed

1 tsp grated fresh ginger 2 cardamom pods

½ tsp chilli flakes

½ tsp turmeric

½ tsp ground coriander ½ tsp ground cumin

1 tsp garam masala 400g can crushed

tomatoes in juice

½ cup coconut milk

2 tbsp chopped coriander

Coconut rice, to serve Garlic naan, to serve Red onion, tomato and

coriander salad, to serve

MARINADE

¼ cup unsweetened

Greek yoghurt

3 garlic cloves, roughly

chopped

3cm piece ginger, roughly

chopped

2 tbsp chopped coriander 1½ tsp garam masala

1 tsp ground coriander 1 tsp ground cumin

Remove the Silver Fern Farms Lamb Rumps from the pack and rest for 10 minutes at room temperature.

To prepare the marinade, place the yoghurt, garlic, ginger, coriander, garam masala, ground coriander, ground cumin and ½ tsp salt into a food processor. Blend until smooth. Tip into a large non-metallic bowl with the lamb and mix well. Cover and marinate overnight in the fridge.

Heat the oil in a Le Creuset Cast Iron Casserole over medium heat. Brown the lamb in batches for 4-5 minutes until golden. Remove from the dish and set aside. Reduce the heat to mediumlow, then add the onion and cook for 2-3 minutes to soften. Add the garlic, ginger, cardamom, chilli flakes, turmeric, coriander, cumin, garam masala and cook, stirring, for 1-2 minutes, or until the spices are fragrant. Season to taste with salt and pepper.

Add lamb and any juices back to the casserole pot with the tomatoes and coconut milk. Mix well, scraping up any bits from the bottom. Bring to the boil, then cover with a lid and simmer gently for 1 hour, or until the lamb is very tender. Stir frequently to prevent it sticking to the bottom.

Garnish with the coriander and serve with coconut rice, garlic naan and a red onion, tomato and coriander salad.