Lamb curry with kumara and spinach
750 g Diced lamb forequarter
2 tbsp mild curry paste
2 cups beef stock
400 g Kumara (orange sweet potato), peeled and diced
0.5 cup Coconut milk
150 g of baby leaf spinach
Steamed rice to serve
- Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a medium-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
- Add the curry paste to the pan and heat until fragrant. Pour in the stock. Bring to the boil, and then reduce heat to simmering point.
- Return the lamb to the pan, simmer partially covered for 1 hour. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed. Add a little water if needed.
- Add kumara and coconut milk, simmer partially covered for a further 30 minutes. Add spinach just before serving. Serve with steamed rice.
- 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.
- Simmer the casserole gently and taste it to see if it's ready. Stir occasionally and adjust the heat as it cooks if needed. When it's done the meat should be tender enough to fall apart easily with a fork.
- A casserole will keep for up to 2 to 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 or 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.