Lamb shank and spinach korma curry

A rich and fragrant spinach korma curry with tender lamb shanks.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print


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


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


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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