Lamb Curry with Kumara and Spinach
- 750g diced lamb forequarter
- 2 Tbsp mild curry paste
- 1 cup beef stock
- ½ cup coconut milk
- 400g orange-fleshed kumara or pumpkin, peeled and diced
- 150g packet of baby leaf spinach
- Steamed rice to serve
Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.
Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.
Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.
Oven cooking instructions
Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.
- Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
- A casserole will keep for up to 2-3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
- Best lamb cuts for casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.