- 4 sprigs rosemary, leaves only, roughly chopped
- 5 garlic cloves, finely chopped
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp mild red chilli powder
- 1 tbsp garam masala
- 3 tbsp vegetable oil
- 4 x 200g/7¼oz boned rumps of lamb (chumps)
- 4 tbsp vegetable oil
- 2 bay leaves
- 2 green cardamom pods, crushed
- 5 garlic cloves, peeled
- 200g/7¼oz onions, sliced
- 1 tbsp ginger and garlic paste (from a jar)
- 1 tsp ground coriander
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp salt
- 200g/7¼oz tomatoes, roughly chopped
- 1 large potato, peeled and cubed
- 2 large turnips, peeled and cubed
- 1 large carrot, peeled and cubed
- 150g/5¼oz canned chickpeas, drained and rinsed
- handful fresh coriander, roughly chopped
- For the lamb, mix all the ingredients, apart from the lamb, in a shallow non-reactive dish. Score the rumps with a sharp knife and rub the mixture all over the rumps. Leave in the dish, covered, to marinate for at least two hours in a cool place.
- Preheat the oven to 200C/390F/Gas 6.
- Brown the lamb well in a hot frying pan, before placing in the oven to roast for 15-20 minutes – longer if you prefer your meat well done.
- Leave to rest in a warm place for at least five minutes before serving.
- Meanwhile, for the vegetable stew, heat the oil in a pan over medium heat and fry the bay leaves, cardamom pods and garlic cloves for one minute.
- Add the onions and fry until lightly coloured. Stir in the ginger and garlic paste and cook for a further two minutes, until fragrant.
- Add the coriander, chilli powder, cumin, turmeric, salt, tomatoes, potato, turnips and carrots. Stir well and simmer for 30 minutes.
- Once the potatoes and other vegetables are tender when tested with the point of a knife, add the drained chickpeas. Cook for a further five minutes.
- Scatter the coriander over the stew and serve it topped with the lamb rump.