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 […]

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Lambshank Kale and Korma Curry
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Course Main Dishes
Servings
Ingredients
Korma Paste
Course Main Dishes
Servings
Ingredients
Korma Paste
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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.

GAPS Ginger Tea

Ginger is well known for its relief of pain and inflammation and assists in soothing the digestive tract, reduces flatulence and eases symptoms of nausea. Print Recipe GAPS Ginger Tea This recipe is appropriate for the introduction diet from Stage 1 onward Votes: 0 Rating: 0 You: Rate this recipe! Course Beverages Cuisine Full GAPS […]

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GAPS Ginger Tea
This recipe is appropriate for the introduction diet from Stage 1 onward
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Prep Time 5 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Servings
Person
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grate some fresh ginger root and place a teaspoon of grated ginger in the teapot and pour boiling water over it
  2. Let the tea steep for 3 – 5 minutes before pouring through a tea strainer. (to be consumed between meals)