Lambshank Kale and Korma Curry
Print Recipe Lambshank Kale and Korma Curry Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dishes Servings MetricUS Imperial Ingredients 4-6 Lamb shanks400 Grams Diced Tomatoes1-2 Large Kale Leave Korma Paste 2 Brown Onions3-4 Cloves garlic Crushed1 TBSP Cumin Seeds Well bruised with the mortar and pestle25 Grams Fresh Ginger Root1/3 Cup Roasted […]

Servings |
|
- 4-6 Lamb shanks
- 400 Grams Diced Tomatoes
- 1-2 Large Kale Leave
- 2 Brown Onions
- 3-4 Cloves garlic Crushed
- 1 TBSP Cumin Seeds Well bruised with the mortar and pestle
- 25 Grams Fresh Ginger Root
- 1/3 Cup Roasted Cashews Lightly roast in frypan
- 1/4 Cup Homemade Tomato Sauce (see tomato soup or Italian meatball recipe) or use 2 tablespoons of tomato paste
- 5-7 Sprigs Fresh Coriander chopped
- 1 TBSP Garam Marsala
- 2 TSP Ground Coriander
- 2 TSP Ground Turmeric or Fresh Turmeric Root
- 2 TSP Celtic or Himalayan Sea Salt
- 1/4 Cup Duck fat
- 3 Cloves
Ingredients
Korma Paste
|
![]() |
- Add bruised cumin seeds to a dry frypan and lightly fry them stirring for 1 – 2 minutes or until the aroma from the seeds are released.
- Add the cumin seeds and remaining ingredients (except for the Kale) in a food processor or thermo mix and blend ingredients until it forms a smooth paste.
- Place lamb shanks and diced tomatoes in the slow cooker
- Pour Korma paste over the lamb shanks and cook on a low heat for 8 hours.
- Finally dice the kale into slivers and add to the slow cooker and cook for a further 10 - 20 minutes.