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Kumara Lamb Curry

Kumara Lamb Curry

This rich and thick curry without cream isn’t too strong for the whole family to enjoy. Served with nutty rice and raita, it can be made in the slow cooker − which can be handy in the summer to help keep the house cooler, and saves on heating up the oven.

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Preparation Time:
15 minutes
Cooking Time:
1 1/2 hours


3 (600-700g) lamb shoulder chops, trimmed and cut in half
1 onion, finely diced
2 tsp crushed garlic
1 Tbsp curry powder
535 g can Wattie's Very Special Kumara and Vegetable Soup
2 x 250 g packets SunRice Brown Rice in 90 seconds
4 Tbsp flaked almonds
2 Tbsp chopped fresh parsley or mint

1/2 cup unsweetened low-fat yoghurt
1/4 - 1/2 cucumber, peeled, deseeded and chopped
1/2 cup mint leaves
Kumara Lamb Curry


1. Heat a dash of oil in a frying pan and brown lamb chops. Remove chops from pan and place in an oven-proof dish. Gently fry onions and garlic in remaining oil until soft. Add curry powder and fry for 1-2 minutes while stirring.

2. Combine Wattie’s Very Special Kumara and Vegetable Soup and 1/2 cup water and pour over the chops. Cover and cook in an oven preheated to 180°C for 1 1/2 hours, untill chops are tender.

3. When casserole is cooked heat SunRice Brown Rice according to the directions on the packet. Empty into a bowl and stir through the almonds and parsley.

4. To make raita mix the ingredients together and season to taste.

Crockpot/Slow cooker instructions.

Prepare the recipe following steps 1-2 but omit the 1/2 cup water. Place in slow cooker and cook on LOW for approx 8 hours (refer to your user manual). Serve as directed above.

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