Malay Rump with Pineapple Noodle Salad | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 4 160g lamb rumps, trimmed
• 1 tbsp Malaysian curry powder
• 2cm ginger, peeled, grated
• ½ tsp salt
• 1 tsp vegetable oil
• ¼ cup light soy sauce
• 200g rice stick noodles
• ½ small pineapple, cored, chopped
• 2 Lebanese cucumbers, deseeded, thinly sliced
• 1 carrot, cut into matchsticks
• 2 spring onions, trimmed, thinly sliced
• 2 long red chillies, deseeded, thinly sliced
• ½ bunch coriander leaves
• ¼ cup rice vinegar
• 2 tbsp soy sauce
• 1 lime, juice only