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Kumara and Lamb Curry
Kumara and Lamb Curry

Kumara and Lamb Curry

9 Review(s)
Cook Minutes 1 ½ hours 15 minutes
Prep : 15 minutes Cook: 1 ½ hours
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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.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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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.
Crockpot/Slow cooker instructions.
Step 1
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.
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