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Lamb Curry with Kumara and Spinach

  • Serves 4
  • 20 mins to prepare
  • 480 mins to cook
  • Print Recipe
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  • 750g diced Quality Mark lamb forequarter
  • 2 tbsp mild curry paste
  • 1 cup Campbell’s Real Stock - Beef
  • ½ cup coconut milk
  • 400g orange-fleshed kumara or pumpkin, peeled and diced
  • 150g packet of baby leaf spinach
  • Steamed rice to serve



  1. Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.
  2. Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.
  3. Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.
  4. Oven cooking instructions: Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160 C for 90 minutes.

Serves 4. Made in 8 hours.

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