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great tasting kaipara kumara
Check out this recipe section regularly for more
great tasting recipe ideas.
These recipes can be used with any variety of Kaipara Kumara...red,
orange or gold. All Kaipara Kumara cook the same. Its the colour
combinations and different delicious tastes you will enjoy.
moroccan lamb &
kumara pot pies
400g Red Kaipara Kumara, peeled and cut into chunks
1 tblspn oil
500g lamb, chopped
1 onion, chopped
2 cloves garlic, crushed
400g can crushed tomatoes
1 cup water
11⁄2 tspn Moroccan seasoning
1⁄2 tspn each: ground cumin, ground coriander
2 tspn chopped coriander
2 sheets ready-rolled puff pastry
1 beaten egg, for glazing
Preheat the oven to 200°C.
Heat the oil in a frying pan. Add the lamb and cook it in batches
over a medium heat until it has browned. Remove the lamb from
the pan and set it aside.
Add the onion and garlic to the pan and cook for 2-3 minutes.
Add the lamb back to the pan with the Red Kaipara Kumara, tomatoes,
water, Moroccan seasoning, cumin and coriander and simmer for
25 minutes, or until sauce is thick and kumara is cooked through.
Stir in the chopped coriander.
Place the lamb and kumara mixture into four 2-cupcapacity ovenproof
bowls or pie dishes. Cut pastry to fi t top of dishes.
Brush the rim of the dishes with the beaten egg. Place the pastry
over the dishes and seal the edges by pressing them with a fork.
Cut slits in the top of the pastry to allow steam to escape.
Brush the pastry with the beaten egg.
Bake the pies in the preheated oven for 20 minutes, or until
the pastry is golden brown.
Serves 4. |
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Email: info@kumara.co.nz