Lamb Curry with Kumara & Spinach | SuperValue
A hearty winter recipe that melts in your mouth!
Ingredients
- 750g diced Quality Mark lamb forequarter
- 2 tbsp mild curry paste
- 1 cup Campbell’s Real Stock - Beef
- ½ cup coconut milk
- 400g orange-fleshed kumara or pumpkin, peeled and diced
- 150g packet of baby leaf spinach
- Steamed rice to serve
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