Lambshank Kale and Korma Curry
Korma Paste
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.