This six ingredient lamb and kamo kamo curry was created as part of a collection of six ingredient recipes. Kamo kamo is a New Zealand squash. If unavailable, use courgettes (zucchini) as a substitute. Serve with basmati rice or roti/naan. This recipe makes a generous portion and any extras taste fantastic the next day.

Lamb and Kamo Kamo Curry

15 mins prep | 1 hour 15 mins cook
Difficulty: Easy | Serves 6-8

INGREDIENTS
2 onions, diced
1.2kg lamb rump, cut into bite size pieces
500g rogan josh sauce or korma sauce
1kg kamo kamo or courgettes, cut into bite size chunks
1 cup plain or Greek yoghurt
SERVE WITH: Basmati rice, roti or naan
OPTIONAL GARNISH: a handful of fresh coriander, sliced red onion

FROM THE PANTRY
Salt and pepper
1 Tbsp cooking oil

PREPARATION

1. Heat a dutch oven over medium high heat. Once hot, add oil. Add onions and sauté, stirring occasionally for 5 mins until fragrant. Remove onions and reserve.
2. Add lamb pieces, seasoning well with salt and pepper. Brown for lamb pieces for 5 mins, turning occasionally until well seared.
3. Add the sautéed onions back into the pan and add the rogan josh or korma sauce.
4. Bring to sauce to a simmer, cover with lid and simmer for 45 mins until lamb is tender.
5. Add courgettes or kamo kamo and simmer uncovered for 15 mins until just tender. Remove pot from heat.
6. Allow to cool for a couple of minutes. Stir yoghurt through the curry or drop a spoonful of yoghurt on top of each serving. Garnish with coriander and red onion. Serve with basmati rice, roti or naan.

This recipe was created for Greenlea Butcher Shop.