Kumara and Lamb Curry
This rich and thick curry without cream isn’t too strong for the whole family to enjoy. Served with nutty rice and raita, it can be made in the slow cooker − which can be handy in the summer to help keep the house cooler, and saves on heating up the oven.
Makes 4-6
Prep Time 15 minutes
Cook Time 1 ½ hours
Ingredients
3 (600-700g) lamb shoulder chops, trimmed and cut in half
1 onion, finely diced
2 tsp crushed garlic
1 Tbsp curry powder
535 g can Wattie's Very Special Kumara and Vegetable Soup
2 x 250 g packets SunRice Brown Rice in 90 seconds
4 Tbsp flaked almonds
2 Tbsp chopped fresh parsley or mint
Raita ½ cup unsweetened low-fat yoghurt
¼ - ½ cucumber, peeled, deseeded and chopped
½ cup mint leaves
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Heat a dash of oil in a frying pan and brown lamb chops. Remove chops from pan and place in an oven-proof dish. Gently fry onions and garlic in remaining oil until soft. Add curry powder and fry for 1-2 minutes while stirring. Step 2
2. Combine Wattie's Very Special Kumara and Vegetable Soup and 1/2 cup water and pour over the chops. Cover and cook in an oven preheated to 180°C for 1 1/2 hours, untill chops are tender. Step 3
3. When casserole is cooked heat SunRice Brown Rice according to the directions on the packet. Empty into a bowl and stir through the almonds and parsley. Step 4
4. To make raita mix the ingredients together and season to taste. Step 5
Crockpot/Slow cooker instructions. Step 6
Prepare the recipe following steps 1-2 but omit the 1/2 cup water. Place in slow cooker and cook on LOW for approx 8 hours (refer to your user manual). Serve as directed above. Tips
What do I need?
Select All
1
3 (600-700g) lamb shoulder chops, trimmed and cut in half
2
1 onion, finely diced
3
2 tsp crushed garlic
4
1 Tbsp curry powder
5
535 g can Wattie's Very Special Kumara and Vegetable Soup
6
2 x 250 g packets SunRice Brown Rice in 90 seconds
7
4 Tbsp flaked almonds
8
2 Tbsp chopped fresh parsley or mint
9
½ cup unsweetened low-fat yoghurt
10
¼ - ½ cucumber, peeled, deseeded and chopped
11
½ cup mint leaves
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