Slow cooker recipes

Lamb shank and spinach korma curry

Tender buttery lamb in a rich korma curry.
lamb shank and spinach korma curry
6
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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Ingredients

Korma paste

Method

1.

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.

2.

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

3.

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

Note

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