• 750g diced lamb
  • 2 Tbsp mild curry paste (such as Korma paste)
  • 1 cup beef stock
  • ½ cup coconut milk
  • 400g orange-fleshed kumara or pumpkin, peeled and diced
  • 130g packet of baby leaf spinach
  • Steamed rice to serve


Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Stir together the curry paste, beef stock, coconut milk and pour over the lamb.

Scatter in the kumara or pumpkin, and cover.

Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.

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