- Seafood free
- Shellfish free
- Wheat free
- Sesame free
- Peanut free
- Nut free
- Gluten free
- Egg free
With tender lamb and sweet potato, this curry is slow-cooked to perfection. Sprinkle with sliced red chilli if you want to turn up the heat.
- Serves4
- Cook time2 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 600g Coles Australian Lamb Boneless Shoulder Roast, cut into 4cm pieces
- 420g jar Sharwood’s Korma Simmer Sauce
- 1 brown onion, thickly sliced
- 2cm-piece ginger, peeled, grated
- 1 long red chilli, finely chopped (optional)
- 1 bunch coriander, leaves picked, roots and stems finely chopped
- 400ml can coconut milk
- 2 gold sweet potatoes, peeled, chopped
- 2 x 250g pkts microwave basmati rice
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a casserole pan. Add the lamb and cook, turning, for 5 mins or until browned. Add the marinade, onion, ginger, chilli, if using, chopped coriander roots and stems. Cook for 2 mins or until aromatic. Add the coconut milk and bring to the boil. Cover and bake for 1 1/2 hours or until lamb is tender.Step 2
Add the sweet potato to the lamb mixture. Bake, covered, for 20-25 mins or until the sweet potato is tender.Step 3
Meanwhile, heat the rice following packet directions.Step 4
Finely chop half the coriander leaves and stir into curry. Divide rice and curry among serving bowls and sprinkle with remaining coriander to serve.
Recipe tip
Serve with: Sliced red chilli (optional).
Lamb and sweet potato curry
- Serves4
- Cook time2 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 600g Coles Australian Lamb Boneless Shoulder Roast, cut into 4cm pieces
- 420g jar Sharwood’s Korma Simmer Sauce
- 1 brown onion, thickly sliced
- 2cm-piece ginger, peeled, grated
- 1 long red chilli, finely chopped (optional)
- 1 bunch coriander, leaves picked, roots and stems finely chopped
- 400ml can coconut milk
- 2 gold sweet potatoes, peeled, chopped
- 2 x 250g pkts microwave basmati rice
Description
With tender lamb and sweet potato, this curry is slow-cooked to perfection. Sprinkle with sliced red chilli if you want to turn up the heat.
Method
Step 1
Preheat oven to 180°C. Heat the oil in a casserole pan. Add the lamb and cook, turning, for 5 mins or until browned. Add the marinade, onion, ginger, chilli, if using, chopped coriander roots and stems. Cook for 2 mins or until aromatic. Add the coconut milk and bring to the boil. Cover and bake for 1 1/2 hours or until lamb is tender.Step 2
Add the sweet potato to the lamb mixture. Bake, covered, for 20-25 mins or until the sweet potato is tender.Step 3
Meanwhile, heat the rice following packet directions.Step 4
Finely chop half the coriander leaves and stir into curry. Divide rice and curry among serving bowls and sprinkle with remaining coriander to serve.