Kiwi lamb sausage, kumara and apple curry

While it may not be a ‘traditional’ curry, there’s something about it that just works! Nadia Lim pays tribute to her nan's famous curry recipe with this dish that nails that perfect balance of savoury and sweet

By Nadia Lim
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


  • 10-12 good-quality lamb sausages*
  • oil for frying
  • 2 onions, chopped
  • 2 clove garlic, chopped
  • 2 centimetre piece ginger, peeled and grated
  • 1 tablespoon curry powder*
  • 1/4 cup sultanas
  • 400 gram can crushed tomatoes
  • 2 apples, peeled and cut into 3-4cm pieces
  • 1 large kumara (any colour), scrubbed and cut into 2-3cm cubes
  • 1 1/2 cup chicken stock* or water
  • chopped parsley, to garnish


  • 1
    Grill or pan-fry sausages, in batches, until browned and just cooked through, then slice thickly.
  • 2
    In a large frying pan, heat a good drizzle of oil on medium heat. Cook onion for about 5 minutes until soft and starting to turn golden. Add garlic and ginger and continue cooking for 1-2 more minutes. Add curry powder and continue cooking for 1 minute more.
  • 3
    Add sultanas, tomatoes, apple, kumara and stock. Cover, bring to a simmer and cook for 10-15 minutes or until kumara and apple are starting to soften. Add sliced sausages to pan and continue cooking for about 5 more minutes. Season to taste with salt and pepper.
  • 4
    Garnish with fresh parsley and serve with steamed green vegetables and mashed potato or rice.


  • Serves 4-5. *Check label if eating gluten-free.

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