Recipe

Lamb shank and spinach korma curry

Tender buttery lamb in a rich korma curry.

May 17, 2021 2:00pm
  • 8 hrs 30 mins cooking
  • Serves 6
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Create this rich and fragrant korma curry with spinach in your slow cooker for tender buttery lamb shanks that fall off the bone.
Looking for more lamb shank recipes?

Ingredients

Korma paste
  • 1 tablespoon cumin seeds
  • 3 clove garlic, quartered
  • 1 tablespoon finely grated fresh ginger
  • 1/3 cup (50g) toasted cashew nuts
  • 1/4 cup (60ml) tomato sauce
  • 1/4 cup coarsely chopped fresh coriander roots and stems
  • 2 tablespoon dessicated coconut
  • 1 tablespoon garam masala
  • 2 teaspoon ground coriander
  • 2 teaspoon ground turmeric
  • 2 teaspoon sea salt flakes
  • 1/4 cup (60ml) vegetable oil
Lamb shank and spinach korma curry
  • 6 french-trimmed lamb shanks (1.5kg)
  • 400 gram canned crushed tomatoes
  • 1 brown onion (200g), sliced thickly
  • 300 millilitre pouring cream
  • 100 gram baby spinach leaves
  • 1 cup (120g) frozen peas

Method

Lamb shank and spinach korma curry
  • 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

Notes

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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