NZ lamb stuffed with home grown Hawaiian purple Kumara & Taro Leaves from Ben's garden with 100% pure coconut milk.

The purple kumara & the Taro leaves are home grown by my husband Brendan. He planted kumara at the Mangere Education centre and on the verge at the front of our Kiwi Esplanade house in Mangere Bridge. We shared our kumara with walkers, friends and all sort of people that walking pass our house and admired our kumara patch n the verge. They are growing really well on the verge.

Ingredients

1 kg	Lamb rump, Roll of lamb (Main)
1 whole	Purple kumara, Whole
16 leaves	Taro, Taro leaves
6 Tbsp	Coconut milk, Pure coconut milk
1 leaf	Red chilli, Dry chilli
6 whole	Garlic cloves, Fresh garlic

Directions

1. Spread the roll of lamb flat. Stab garlic all over it. Lay 6 Taro leaves on top of the lamb. Wash the purple kumara dry and put it on top of Taro leaves then wrap the kumara with the Taro leaves. Add 6 table spoon of pure coconut milk to it then wrap the lamb around it. Use the string to tie around the roll of lamb to keep the coconut milk secured.
2. Bake @ 180 deg 35-40 mins. Use the liquid from the lamb to make a gravy.