Ingredients

• 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

Directions

• 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.