Lamb & Kumara Curry
4 pers. 
Ingredients:
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1 tbsp Alce Nero olive oil
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1 onion, chopped
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600g lamb leg, cut into 3 cm cubes
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1½ tbsp Ayam Brand™ Curry Powder
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4 strips lemon rind
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2 tomatoes, chopped
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3 cups chicken stock
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1 can Ayam Brand™ Coconut Milk 400ml
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500g kumara, cut into 3 cm chunks
Preparation:
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Heat oil in a wok. Add the onions and we stir-fry them until soft.
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Then add the lamb cubes and stir-fry until browned.
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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.
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To complete this dish, add both the kumara and the coconut milk.
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Again, cover and let it cook for a further 20 minutes, until the lamb and the kumara are tender.
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This innovative recipe can be served with either rice or noodles.
