Ingredients:

750 gm diced lamb

1 tbsp olive oil

2 tbsp mild curry paste

400 ml beef stock

400 gm kumara (orange sweet potato), peeled and diced

125 ml coconut milk

150 gm packet baby leaf spinach

Method:

Coat lamb with oil and brown in small batches over medium high heat. Set lamb aside.

Keep pan on medium high heat. Add curry paste and heat until fragrant.

Pour in stock, bring to boil and reduce heat to simmering point.

Return lamb to pan. Simmer partially covered for 1 hour, checking from time to time to be sure it is simmering gently and stirring occasionally. Add a little water if required.

Add kumara and coconut milk. Simmer partially covered for a further 30 minutes.

Add spinach leaves just before serving.

To serve:

Serve with steamed rice.

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