Apricot-Glazed Lamb Rump & Eggplant Curry

• Meanwhile, lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a small bowl. • Increase heat to high and sear lamb on all sides for 30 seconds. Transfer lamb, fat-side up, to a second lined oven tray. • Use the back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven and drizzle over apricot sauce. Cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• When the veggies are done, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook Bengal curry paste until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, water (for the curry), the brown sugar and roasted veggies. Stir to combine and bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. Season to taste. Transfer to a serving bowl.

• Place flatbreads on the lined oven tray and sprinkle over remaining garlic. Drizzle with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.