Lambshank Kale and Korma Curry

Print Recipe Lambshank Kale and Korma Curry Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dishes Servings 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 Cashews Lightly […]

Print Recipe
Lambshank Kale and Korma Curry
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dishes
Servings
Ingredients
Korma Paste
Course Main Dishes
Servings
Ingredients
Korma Paste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Make the Korma Paste:
  1. 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.
  2. 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.
Slow Cooker:
  1. Place lamb shanks and diced tomatoes in the slow cooker
  2. Pour Korma paste over the lamb shanks and cook on a low heat for 8 hours.
  3. Finally dice the kale into slivers and add to the slow cooker and cook for a further 10 - 20 minutes.