Slow cooker lamb shank korma

 


Slow cooker lamb shank korma

6 French-trimmed lamb shanks

1 brown onion, thinly sliced

4cm piece fresh ginger, peeled, finely grated

3 garlic cloves, crushed

1/2 cup korma paste

3 tomatoes, roughly chopped

300ml pure cream

1 cinnamon stick

2 tsp poppy seeds

1/2 cup loosely packed fresh coriander sprigs

1 long green chilli, thinly sliced

1/3 cup roasted unsalted cashews, roughly chopped

Steamed basmati rice, to serve

Mini pappadums, to serve

Step 1

Place shanks, onion, ginger, garlic, paste, tomato, cream, cinnamon, poppy seeds and 1/2 cup water in the bowl of a 5.5-litre slow cooker. Season with salt and pepper. Cover. Cook on LOW for 8 hours (or HIGH for 4 hours) or until shanks are tender. Using a large metal spoon, skim excess fat.

Step 2

Combine coriander, chilli and cashews in a small bowl. Transfer shanks and sauce mixture to a serving dish. Sprinkle with coriander mixture. Serve with rice and pappadums.

 

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