Lamb Shank Curry

🧂 Ingredients

• 2 lamb shanks
• 1 can chopped tomatoes

  400g
• 1 coconut cream
• 200 ml chicken stock
• 1 red onion

  sliced
• 1 tbsp olive oil
• salt
• pepper
• 1 can can chickpeas
• 2 ears corn or 1/2 cup frozen corn
• coriander

  garnish
• spring onions

  garnish
• 1/2 tsp chili powder
• 4 garlic cloves

  crushed
• 1 tsp garam masala
• 2 tsp cumin
• 2 tsp turmeric
• 2 tsp coriander powder
• 1 tsp mustard seeds
• 1 tsp cardamom
• 1 tbsp tomato paste
• 3 tsp ginger

  grated
• salt
• pepper
• 25 ml olive oil
• 1 red onion

  diced

Instructions

• 1 Place all the ingredients in a food processor and blending to a paste
  consistency.
• 2 Oil & season the lamb shanks and sear on a high heat in pot/pan until golden
  brown - approx 5 mins.
• 3 Remove shanks, reduce heat to medium and add onions to pan. Cook until golden
  brown. 3 - 5 mins.
• 4 Add curry paste and cook for a couple of mins.
• 5 Add coconut milk, chopped tomatoes & stock and bring to a simmer. Add in shanks.
• 6 Cover with a lid and cook for 3hrs in oven @ 160c until lamb shanks are falling
  off the bone.
• 7 Stir in chickpeas & corn and cook for a further 3-5 mins.
• 8 Sprinkle with coriander & spring onions and serve with some naan bread / rice.

Nutrition Info