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
- 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