Lamb shank korma

This lamb shank korma is the ultimate warming dish. Try using our Korma Curry Paste recipe and make this delectable dish from scratch.



Note: + 5 mins standing time

4h 40m


  • 4 Coles Australian Lamb Shanks
  • 2 brown onions, cut into wedges
  • 1 quantity Korma Curry Paste or 1/3 cup (100g) bought korma curry paste
  • 400ml light coconut milk
  • 400g can diced tomatoes
  • 1/2 cauliflower, cut into florets
  • 200g green beans
  • Toasted flaked almonds, to serve
  • Mint sprigs, to serve



Heat a large frying pan over high heat. Add the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer the lamb to a slow cooker with the onion.


Add the curry paste to the pan and cook, stirring, for 1 min or until aromatic. Add the coconut milk and tomato and stir to combine. Pour over the lamb in the slow cooker.


Cover and cook for 4 hours on high (or 6 hours on low) or until the lamb is falling off the bone. Add the cauliflower and cook for a further 30 mins on high or until tender. Turn off slow cooker. Add the beans and set aside, covered, for 5 mins or until the beans are just tender. Season.


Transfer the curry to a large serving dish. Sprinkle with the almond and mint sprigs to serve.

Serve with Greek-style yoghurt, sliced cucumber, ground cumin, lime wedges, steamed basmati rice and mini pappadums

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.