Alternate cuts: Diced Aussie lamb shoulder or lamb chump chops
For the lamb curry:
2.2 pounds forequarter (shoulder) Aussie lamb chops, fat-trimmed
½ lemon, juice
½ cup water
1 bunch washed, chopped coriander roots, stems and leaves
2-inch piece peeled, chopped ginger
6 each peeled garlic cloves
1 each long green chili, deseeded
1 tsp ground turmeric
1 tbsp sunflower oil
1 tsp fennel seeds
1 mediums sliced brown onion
1 tsp sunflower oil
1 tbsp cumin seeds
1/2 head cauliflower, broken into florets
2 cups halved, blanched green beans
1.3 pounds kent or jap pumpkin, cut into 3/4" wedges
2 cups cooked brown basmati rice
Flatbread and chili pickles to serve
For the lamb curry: Preheat oven to 300°F / 150°C fan forced. Place lemon juice, water, coriander, ginger, garlic, chili and turmeric into a blender. Cover and blend for 1 minute or until smooth.
To cook: Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add Aussie lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return Aussie lamb to pan. Pour contents of blender over Aussie lamb and bring to a simmer. Cover with lid and place in oven for 1hr to 1hr 15 or until meat is tender. Toss cauliflower and pumpkin in oil and spread over a baking tray, cumin seeds and roast for 40 minutes or until starting to brown at the edges. Toss with blanched green beans.
To serve: Serve with rice, flatbreads and chili pickles.