Lamb Shank Kale and Korma Curry

Lamb shank & Kale Korma CurryIngredients

 4 – 6 Lamb Shanks

400 grams of diced tomatoes

1 – 2 large Kale Leaves

Korma Paste

2 Brown onions

3 – 4 cloves of garlic crushed

1 tablespoon of cumin seeds well bruised with the mortar and pestle

25 grams of fresh ginger root

1/3 cup of roasted cashews (lightly roast in frypan)

¼ cup of homemade tomato sauce (see tomato soup or Italian meatball recipe) or use 2   tablespoons of tomato paste

5 – 7 sprigs of fresh coriander chopped

2 tablespoons of desiccated coconut

1 tablespoon of Garam Marsala

2 teaspoons of ground coriander

2 teaspoons of ground turmeric or fresh turmeric root

2 teaspoons of Himalayan Crystal Salt

¼ cup of duck fat

3 cloves


1.     Place lamb shanks and diced tomatoes in the slow cooker

2.     Make the 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.

3.     Pour Korma paste over the lamb shanks and cook on a low heat for 8 hours.

4.     Finally dice the kale into slivers and add to the slow cooker and cook for a further 10 – 20 minutes.