WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 20
Cooking Time: 480
Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.
Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.
Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.
Oven cooking instructions: Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160 C for 90 minutes.
Beef Bourguignon with Tomato and Rosemary
Beef Osso Buco with Truffle Mash & Parsley Oil - by Cameron Petley
Hearty Lamb Hot Pot
Italian Beef Casserole
Rich Beef & Mushroom Casserole
Slow cooked beef cheeks
Slow Cooker Beef & Mushroom Casserole
Spicy Sausage Stew
Thai Beef & Sweet Potato Curry