Slow-cooked Lamb Shank Korma

Ingredients

4 lamb shanks
2 brown onions, cut into wedges
1 quantity korma curry paste recipe or 1/3 cup (100 g) bought korma curry paste
400mL light coconut milk
400 g can diced tomatoes
1/2 cauliflower, cut into florets
200 g green beans
Toasted flaked almonds, to serve
Mint sprigs, to serve

Method

Heat a large frying pan over high heat. Add the lamb shanks and cook, turning, for 5 minutes or until brown all over. Transfer the lamb to a slow cooker with the onion.

Add the curry paste to the pan and cook, stirring, for 1 minute or until aromatic. Add the coconut milk and tomato and stir to combine. Pour over the lamb in the slow cooker.

Cover and cook for 4 hours on high (or 6 hours on low) or until the lamb is falling off the bone. Add the cauliflower and cook for a further 30 minutes on high or until tender. Turn off slow-cooker. Add the beans and set aside, covered, for 5 minutes or until the beans are just tender. Season.

Transfer the curry to a large serving dish. Sprinkle with the almond and mint sprigs to serve.

Serve with... Greek-style yoghurt, sliced cucumber, ground cumin, lime wedges, steamed basmati rice and mini pappadums.

Credits: Coles

Photo Credits: Coles