Lamb, kumara and almond curry

Enjoy this hearty and nourishing lamb, kumara and almond curry on a winter's night.

  • 40 mins preparation
  • 8 hrs 5 mins cooking
  • Serves 4
  • Print


Lamb, kumara and almond curry
  • 1.2 kilogram boneless lamb leg, cut into 5cm pieces
  • 800 gram kumara (orange sweet potato), cut into 5cm pieces
  • 1 large brown onion (200g), sliced thinly
  • 3 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 2 tablespoon each garam masala and ground cumin
  • 400 gram canned diced tomatoes
  • 400 millilitre canned coconut milk; reserve 2 tablespoons
  • 250 gram spinach, trimmed, shredded coarsely
  • 1/2 cup ground almonds
  • 1/3 cup toasted slivered almonds
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves


Lamb, kumara and almond curry
  • 1
    Combine lamb, kumara, onion, garlic, chilli, spices, tomatoes and coconut milk in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 2
    Add spinach and ground almonds to cooker; cook, uncovered, on high, for 5 minutes or until spinach wilts. Season to taste.
  • 3
    Drizzle curry with reserved coconut milk and sprinkle with slivered almonds and coriander.


Suitable to freeze at the end of step 1. Enjoy served with steamed basmati rice.

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