Home of the finest Tasmanian free-range meat and poultry since 1982

Lamb curry with kumara and spinach

Serves 4



  1. Coat lamb with oil and brown in small batches over medium high heat. Set lamb aside.
  2. Keep pan on medium high heat. Add curry paste and heat until fragrant.
  3. Pour in stock, bring to boil and reduce heat to simmering point.
  4. Return lamb to pan. Simmer partially covered for 1 hour, checking from time to time to be sure it is simmering gently and stirring occasionally. Add a little water if required.
  5. Add kumara and coconut milk. Simmer partially covered for a further 30 minutes.
  6. Add spinach leaves just before serving.

To serve:

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We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Customer feedback:

On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.

Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.

~ Leo Schofield

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