Lamb & Kumara Curry

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 600g lamb leg, cut into 3cm cubes
• 1½ tbsp AYAM Curry Powder
• 4 strips lemon rind
• 2 tomatoes, chopped
• 3 cups chicken stock
• 1 can AYAM Coconut Milk 400ml
• 500g kumara, cut into 3cm chunks
• Heat oil in a wok. Add the onions and we stir-fry them until soft.
• Then add the lamb cubes and stir-fry until browned.
• Add the curry powder, the lemon rind, the tomatoes and the stock. Cover and let it cook over low heat for 1 and half hours. Stir occasionally.
• To complete this dish, add both the kumara and the coconut milk.
• Again, cover and let it cook for a further 20 minutes, until the lamb and the kumara are tender.
• This innovative recipe can be served with either rice or noodles.