Something’s Cooking
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!
Serves:
4-6
Lamb, Kūmara & Spinach
Coconut Curry
Prep time: 10 mins
Cooking time: 6 ¼ hours
Ingredients
4 lamb shoulder chops
2 tbsp pure flour
2 onions, finely sliced
1 tbsp mild curry powder
1 tin coconut milk
600g orange kūmara or
pumpkin, peeled and cut
into chunks
120g baby spinach leaves
Skill level:
Easy as
Method
1. Preheat the slow cooker to low. Remove any
excess fat from the lamb shoulder chops.
Dust the chops with the flour.
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 or pumpkin, 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.
Top Tips
• This is delicious served with rice or roti. Add some chopped chilli to the
mix if you prefer things a little spicy!
Beer Match
The earthy flavours in this curry
integrate beautifully with the
sweetness in the Porter, which
also has enough edginess to cut
the richness.
Burkes Brewing
Co Unforgiven
Porter
440ml Can
Find the recipe card and ingredients at our instore Recipe of the Week hub
Fresh Quality Mark Lamb
Shoulder Chops Plain,
Product of New Zealand
14
99
kg
Pams Coconut
Milk 400ml
169
ea
Pams Mild Curry
Powder 40g
139
ea
