This mild but flavourful slow cooker curry is perfect for the whole whānau
and requires minimal effort. We love it with Kiwi favourite kūmara but any root
vegetables such as potato, carrot or parsnip also make for excellent additions.
Plus, it's a great way to sneak in those veggies!
Prep time: 10 mins
Cooking time: 6½ hours
Skill level: Easy as
|4||Lamb shoulder chops|
|2 Tbsp||Pams Pure Flour|
|2||Brown onion, finely sliced|
|1 Tbsp||Pams Mild Curry Powder|
|1||Tin Pams Coconut Milk|
|600 g||Orange kūmara, peeled and cut into chuncks|
|120 g||Baby spinach leaves|
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- Preheat the slow cooker to low. Remove any excess fat from the lamb shoulder chops. Dust the chops with the flour.
- Heat a splash of oil in a frying pan and brown the lamb pieces on each side. Set aside.
- In the same pan add the onion and fry until soft, add the curry powder, stir well, add the coconut milk, 1/2 cup water and the salt, then pour into the slow cooker.
- Add the kūmara, cover with the lamb pieces, and cook on low for 6 hours or until tender.
- Add the spinach and allow to wilt, then serve.
- This is delicious served with rice or roti. Add some chopped chilli to the mix if you prefer things a little spicy!
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