Prep: 40 mins Cook: 6 hrs Serves: 4 Cut: Shoulder


55 ml | 2 fl oz olive oil
900 g | 32 oz New Zealand Spring Lamb shoulder, cut into 2” cubes
2 onions, chopped
2 large sweet potatoes, peeled and diced
2 tsp mild curry powder
1 tsp ground coriander
1 tsp dried oregano
1 tsp paprika
400 g | 14 oz canned pineapple chunks, drained
500 ml | 18 fl oz coconut milk
250 ml | 9 fl oz lamb stock
salt and pepper

To garnish
2 tbsp coriander (cilantro) leaves, finely chopped


  1. Coat the lamb in the olive oil and season generously.
  2. Heat a large casserole dish over a moderate heat until hot and seal the lamb in batches until golden brown in colour all over.
  3. Transfer each batch to a slow cooker when ready.
  4. Reduce the heat under the dish and add the onion, sweet potato and spices, stirring thoroughly.
  5. Saute for 2-3 minutes, stirring occasionally before adding the pineapple chunks, coconut milk and stock. Stir well and pour into the slow cooker.
  6. Cover and cook on a medium setting for 6 hours until the lamb is tender and pulls apart easily.
  7. Adjust the seasoning to taste before ladling into a casserole dish and garnishing with the chopped coriander. Serve immediately.

Suggested variation 1; stir through 30 g / 1 oz / 1/4 cup ground almonds into the slow cooker before cooking. Garnish with 1 tbsp toasted flaked (slivered) almonds before serving.

Suggested variation 2; deglaze the dish with 55 ml / 2 fl. oz / 1/4 cup white rum after you have sautéed the vegetables.

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