Slow cooker recipes

Lamb shank and spinach korma curry

Tender buttery lamb in a rich korma curry.
lamb shank and spinach korma curry
8H 30M

Create this rich and fragrant korma curry with spinach in your slow cooker for tender buttery lamb shanks that fall off the bone.

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Korma paste



Make korma paste. Place cumin in a small frying pan over high heat; cook, stirring, for 1 minute or until fragrant. Remove from heat. Blend or process cumin with remaining ingredients until smooth.


Combine lamb, tomatoes, onion, cream and paste in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours


Add spinach and peas to cooker; cook, covered, for 10 minutes or until heated through

The recipe is suitable to freeze at the end of step 2. The korma paste can be made 3 days ahead. Cover, then refrigerate until required. It is also suitable to freeze for up to 3 months


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