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lamb

CURRIED LAMB CASSEROLE WITH POTATOES & PUMPKIN


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Serves

4

Prep Time

20

Cook Time

75

Ingredients

1.2kg Lamb leg, cut into 3cm pieces
35g ( ¼ cup) Plain flour
60ml (¼ cup) Olive oil
1 Large white onion, thinly sliced
2 tbs Ayam curry powder*
1½ tbsp Honey
2 tbsp Finely chopped curry leaves, plus extra leaves, to serve
300g Butternut pumpkin, peeled, seeded, cut into 3cm pieces
300g Desiree potatoes, peeled, cut into 3cm pieces
750ml (3 cups) Good quality chicken or beef stock
200g Green beans, trimmed, cut into 3cm lengths
200g Steamed basmati rice & toasted flaked almonds, to serve

Method

1 Place lamb and flour in a large bowl and toss to coat, then season with salt and pepper.
2 Preheat oven to 180C. Heat oil in a large ovenproof casserole dish over medium-high heat. Dust excess flour from lamb and cook, stirring occasionally, for 8 minutes or until browned. Add onion, curry powder and honey, and cook for 5 minutes or until onion has softened.
3 Stir in pumpkin, potatoes and stock. Bring to a simmer, cover with lid and cook in oven for 1½ hours. Stir in beans and cook for a further 15 minutes or until lamb is very tender and beans are cooked. Season to taste. Serve curried lamb casserole scattered with Toasted flaked almonds and extra curry leaves. Serve with basmati rice on the side.

Tips

1 Ayam curry powder is found in the Asian section of supermarkets. Substitute with Keen’s curry powder.
2 Alternatively, cook curried lamb casserole in a slow-cooker according to manufacturers instructions.
3 If you like heavier curries, substitute stock with coconut milk or cream.