Prep: 25 mins Cook: 1 hour Serves: 4-6 Cut: Diced


1 pkg (1 kg) New Zealand Spring Lamb® Frozen Stew Chunks, thawed in refrigerator overnight
2 tbsp all-purpose flour
1 tsp granulated garlic
1/2 tsp salt
3 tbsp coconut oil
10 medium mushrooms, preferably cremini, sliced
2 medium onions, peeled and roughly chopped
3 cloves garlic, minced
1 cup Korma Curry Paste – easily found at local grocery stores
1 tbsp fresh ginger, minced
1 tsp Siracha Hot Chili Sauce
1 cup vegetable stock
1 1/2 cups full fat (16g-25g fat per 100g serving) unsweetened canned coconut milk – we like AROY-D brand best
4 cups cooked white rice
Cilantro for garnish (optional)


  1. Place lamb cubes in a large bowl. Sprinkle with flour, granulated garlic and salt. Toss so that all cubes are covered. Set aside
  2. Heat 2 tbsp of coconut oil in a large non-stick saucepan or deep skillet over medium-high heat. Add the lamb and sauté until all sides are lightly golden. Remove with a slotted spoon and set aside
  3. Add the mushrooms and sauté until golden. Remove with a slotted spoon and set aside
  4. Add remaining coconut oil to saucepan. Over medium-high heat, add the onions and garlic. Sauté until the onions begin to soften
  5. Add Korma paste, fresh ginger and Sriracha, stir to combine. Add the lamb cubes and mushrooms
  6. Pour in vegetable stock, stir, cover pan and simmer for 1 hour or until cubes are tender
  7. Before serving, add coconut milk and heat through but do not boil
  8. Serve over rice and top with cilantro (optional)

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