Lambshank Kale and Korma Curry
Large Kale Leave
Well bruised with the mortar and pestle
Fresh Ginger Root
Lightly roast in frypan
Homemade Tomato Sauce
(see tomato soup or Italian meatball recipe) or use 2 tablespoons of tomato paste
Ground Turmeric or Fresh Turmeric Root
Celtic or Himalayan Sea Salt
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.
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.