Entree: New Zealand – Auckland & North Island – Kumara and Lamb Curry (Slow-simmered lamb curry with New Zealand kumara (sweet potato)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) curry powder (mild to medium)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric
- 1/4–1/2 tsp (1–2 g) cayenne or chili flakes, to taste
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1 1/2 cups (360 ml) lamb or chicken stock
- 1 can (14 oz) (400 ml) coconut milk
- 2 medium kumara (sweet potatoes), peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 1 medium carrot, sliced (optional), about 4 oz (115 g)
- 1 tbsp (15 ml) Worcestershire sauce or tamarind concentrate
- 1 tbsp (15 ml) brown sugar or honey
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Cooked rice or flatbread, for serving

Instructions

1. Pat lamb pieces dry and season lightly with salt and pepper.
2. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown lamb in batches until well-seared on all sides, about 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add onion and sauté until soft and beginning to brown, about 6–8 minutes.
4. Add garlic and ginger and cook 1 minute until fragrant. Stir in curry powder, ground coriander, cumin, turmeric, and cayenne; toast spices for 30–45 seconds.
5. Add tomato paste and crushed tomatoes, stir to combine, then return browned lamb to the pot.
6. Pour in stock and bring to a gentle simmer. Cover partially and simmer for 45 minutes, stirring occasionally, until lamb begins to tenderize.
7. Add cubed kumara and carrot (if using), coconut milk, Worcestershire sauce, and brown sugar. Stir, bring back to a simmer, then cover and cook until lamb is very tender and kumara is soft, about 20–30 minutes.
8. Uncover and adjust seasoning with salt, pepper, and more sugar or tamarind for balance. If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of stock.
9. Stir in chopped cilantro just before serving. Serve hot with steamed rice or flatbreads.