Name: Lamb, kumara and almond curry
Prep time: 40 min
Cook time: 485 min
Total time: 525 min
Yield: 4
Ingredients: 1.2 kilogram boneless lamb leg, cut into 5cm pieces; 800 gram kumara (orange sweet potato), cut into 5cm pieces; 1 large brown onion (200g), sliced thinly; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 2 tablespoon each garam masala and ground cumin; 400 gram canned diced tomatoes; 400 millilitre canned coconut milk; reserve 2 tablespoons; 250 gram spinach, trimmed, shredded coarsely; 1/2 cup ground almonds; 1/3 cup toasted slivered almonds; 1/3 cup loosely packed fresh coriander (cilantro) leaves

Lamb, kumara and almond curry

Enjoy this hearty and nourishing lamb, kumara and almond curry on a winter's night.

Skip to Recipe

Serves 4

Prep

40M

Cook

8H 5M

Total

8H 45M

From fragrant curries to rich stews, try another of our top 16 slow cooker recipes to add excitement to your evening.

Ingredients

1.2 kilogram boneless lamb leg, cut into 5cm pieces

800 gram kumara (orange sweet potato), cut into 5cm pieces

1 large brown onion (200g), sliced thinly

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

2 tablespoon each garam masala and ground cumin

400 gram canned diced tomatoes

400 millilitre canned coconut milk; reserve 2 tablespoons

250 gram spinach, trimmed, shredded coarsely

1/2 cup ground almonds

1/3 cup toasted slivered almonds

1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Combine lamb, kumara, onion, garlic, chilli, spices, tomatoes and coconut milk in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.Add spinach and ground almonds to cooker; cook, uncovered, on high, for 5 minutes or until spinach wilts. Season to taste.

3.Drizzle curry with reserved coconut milk and sprinkle with slivered almonds and coriander.

Suitable to freeze at the end of step 1. Enjoy served with steamed basmati rice.
Note

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Ingredients

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