DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
55 ml | 2 fl oz olive oil
900 g | 32 oz New Zealand Spring Lamb shoulder, cut into 2” cubes
2 onions, chopped
2 large sweet potatoes, peeled and diced
2 tsp mild curry powder
1 tsp ground coriander
1 tsp dried oregano
1 tsp paprika
400 g | 14 oz canned pineapple chunks, drained
500 ml | 18 fl oz coconut milk
250 ml | 9 fl oz lamb stock
salt and pepper
To garnish
2 tbsp coriander (cilantro) leaves, finely chopped
Tips: Suggested variation 1; stir through 30 g / 1 oz / 1/4 cup ground almonds into the slow cooker before cooking. Garnish with 1 tbsp toasted flaked (slivered) almonds before serving. Suggested variation 2; deglaze the dish with 55 ml / 2 fl. oz / 1/4 cup white rum after you have sautéed the vegetables.
DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.
