Can I make this curry spicier?
Yes, you can add 1/2 teaspoon of chili powder or a finely diced fresh red chili with the garlic and ginger for extra heat.
DINNER
Aotearoa Lamb & Kumara Curry with Coconut Cream
Experience the warmth of Aotearoa with this hearty curry, featuring succulent New Zealand lamb and sweet, earthy kumara (sweet potato) bathed in a luxurious, aromatic coconut cream sauce. It's a comforting and deeply flavorful dish, perfect for a cozy evening.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches for 3-4 minutes per batch, ensuring all sides are seared. Remove the lamb and set aside.
02
Reduce heat to medium. Add chopped onion to the pot and cook for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Stir in curry powder, ground cumin, and turmeric powder. Cook for 1 minute, stirring constantly, to toast the spices.
04
Return the browned lamb to the pot. Add diced tomatoes, full-fat coconut milk, chicken broth, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 40 minutes, stirring occasionally.
05
Add the kumara cubes to the pot. Continue to simmer, covered, for another 20 minutes, or until the lamb is very tender and the kumara is soft.
06
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
About This Recipe
Experience the warmth of Aotearoa with this hearty curry, featuring succulent New Zealand lamb and sweet, earthy kumara (sweet potato) bathed in a luxurious, aromatic coconut cream sauce. It's a comforting and deeply flavorful dish, perfect for a cozy evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, marinate the lamb in a tablespoon of curry powder and a pinch of salt for at least 30 minutes before browning. If you prefer a thicker curry, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
Easy Substitutions
Beef stew meat can be used instead of lamb. Regular sweet potatoes can replace kumara. For a vegetarian version, use chickpeas and extra vegetables like spinach or bell peppers instead of lamb.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this New Zealand Lamb and Kumara Curry with Coconut Cream over steamed basmati rice or fluffy couscous. A side of warm naan bread or roti is excellent for soaking up the delicious sauce. For a fresh contrast, offer a simple cucumber and tomato salad.
Common Mistakes
Overcrowding the pot when browning the lamb can lead to steaming instead of searing, resulting in less flavor. Brown the lamb in batches if necessary. Not toasting the spices enough can result in a raw, powdery taste; ensure they are fragrant before adding liquids. Overcooking the kumara can make it mushy; add it later in the cooking process to maintain some texture. Forgetting to stir occasionally can cause the curry to stick to the bottom of the pot.
Frequently Asked Questions
What kind of lamb shoulder should I use?
Boneless lamb shoulder is ideal for stewing as it becomes very tender with slow cooking. You can also use lamb leg, but it may require slightly longer cooking time.
Can I use light coconut milk?
While you can, full-fat coconut milk is recommended for a richer, creamier texture and more authentic flavor.
MORE TO KNOW
Kumara, the Māori name for sweet potato, is a staple in New Zealand cuisine. Its natural sweetness perfectly balances the savory lamb and spices in this curry. When selecting kumara, look for firm, unblemished roots. The orange variety is most common for this dish, offering a vibrant color and creamy texture when cooked. Browning the lamb thoroughly before adding other ingredients is crucial for developing deep, rich flavors in the curry.
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