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of the week
Lamb, Kūmara &
Spinach Coconut Curry
This mild but flavourful slow cooker curry is perfect for the whole whānau
and requires minimal effort. We love it with Kiwi favourite kūmara but any
root vegetables such as potato, carrot or parsnip also make for excellent
additions. Plus, it’s a great way to sneak in those veggies!
Prep time: 10 mins
Cooking time: 6¼ hours
4 lamb shoulder chops
2 Tbsp Pams Pure Flour
2 onions, finely sliced
1 Tbsp Pams Mild Curry
1 tin Pams Coconut Milk
600g orange kūmara, peeled
and cut into chunks
120g baby spinach leaves
1. Preheat the slow cooker to low. Remove any excess
fat from the lamb shoulder chops. Dust the chops with
2. Heat a splash of oil in a frying pan and brown the lamb
pieces on each side. Set aside.
3. In the same pan add the onion and fry until soft, add
the curry powder, stir well, add the coconut milk, 1/2
cup water and the salt, then pour into the slow cooker.
4. Add the kūmara, cover with the lamb pieces, and cook
on low for 6 hours or until tender.
5. Add the spinach and allow to wilt, then serve.
his is delicious served with rice or roti. Add some
chopped chilli to the mix if you prefer things a little spicy!
Lamb Shoulder Chops