Lamb & Kumara Curry

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Lamb & Kumara Curry

Recipe by Justine Schofield

pax icon 4 people   | time 25 minutes
 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 600g lamb leg, cut into 3cm cubes
  • 1½ tbsp AYAM Curry Powder
  • 4 strips lemon rind
  • 2 tomatoes, chopped
  • 3 cups chicken stock
  • 1 can AYAM Coconut Milk 400ml
  • 500g kumara, cut into 3cm chunks
 

Method

Stir Frying:

  1. Heat oil in a wok. Add the onions and we stir-fry them until soft.
  2. Then add the lamb cubes and stir-fry until browned.

Simmering:

  1. Add the curry powder, the lemon rind, the tomatoes and the stock. Cover and let it cook over low heat for 1 and half hours. Stir occasionally.
  2. To complete this dish, add both the kumara and the coconut milk.
  3. Again, cover and let it cook for a further 20 minutes, until the lamb and the kumara are tender.

Presentation:

  • This innovative recipe can be served with either rice or noodles.