Lamb, kumara and banana curry

A little sweet, a little savoury and a little spice

Serves

4 - 6

Prep Time

20 mins

Cook Time

20 mins

Tender chunks of New Zealand lamb are simmered low and slow in a rich blend of sautéed onion, garlic, ginger, tomato, and warming spices. This curry builds deep flavour with every step. The sauce thickens naturally as the lamb softens, creating a bold, comforting finish. Serve it over rice or cauliflower rice with a dollop of Greek yoghurt, a spoonful of kūmara and banana chutney, and a sprinkle of fresh coriander. Add a quick tomato-onion salad on the side for a bright, fresh contrast. Perfect for cooler nights and slow Sunday meals!

Beef + Lamb New Zealand

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Ingredients

Lamb curry

1kg boneless Quality Mark lamb shoulder
or lamb stew cut into 1½ inch chunks
2 Tbsp oil
2 large onions
thinly sliced
2 large, ripened tomatoes
diced
1 Tbsp garlic paste
1 Tbsp ginger paste
2 tsp ground coriander
seeds
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli powder
2 tsp garam masala
½ cup hot water
salt
to taste

To serve

a dollop of natural Greek style yoghurt
brown ricei
chopped fresh coriander
Wild West Gourmet Kūmara and Banana Chutney

Method

For the curry

Heat the oil in a heavy bottomed pan over medium heat, and add onions when hot. Sauté until the onions begin to turn a pale golden brown (about 5-10 minutes), then remove from the oil (leaving oil in the pan).

In a food processer or blitzing bowl, blend the onions until they are a smooth paste, and add about a teaspoon of water to help blend them, then transfer to a separate bowl.

Blend the tomatoes, garlic paste, and ginger paste until it is a smooth paste.

Reheat the oil in the pan, and add the reserved onion paste, cooking for around 3 minutes.

Add the tomato mixture, or the coriander, cumin, turmeric, red chili powder, and garam masala – mix well.

Sauté until the oil begins to separate, which can take anything up to 10 minutes.

Add the lamb pieces and stir to coat fully, and brown the lamb (approximately 8-10 minutes).

Add the ½ cup of hot water, mix well, and bring to a boil.

Reduce to a simmer and cover the pan. As the lamb cooks, keep checking it and add water as necessary to stop it drying up.

Stir regularly to prevent burning.

When the lamb is tender, season to taste with salt. The final gravy will be fairly thick.

To serve

Serve with basmati rice, a good dollop of Greek yoghurt, and a healthy helping of Wild West Gourmet Kūmara and Banana Chutney, then garnish with fresh coriander.

Add a quick Indian onion salad to freshen it up (16 cherry tomatoes, diced, added to half a small onion that has been finely diced, combined with three tablespoons of finely chopped fresh coriander, and a pinch of salt).