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 red chilli (if using). Roughly chop the baby spinach leaves.

In a medium bowl, place the Bengal curry paste. Add the seared lamb and toss to coat. Transfer, 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 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 and 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, 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.

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