Indian-Korma-Lamb-Shanks

Prep Time : 15 Minutes

Cook Time :  2 Hours

Indian Korma Lamb Shanks

Ingredients :

• 1 tablespoon olive oil
• 6 lamb shanks, french trimmed
• 1 brown onion, halved, cut into thin wedges
• 1/3 cup Korma curry paste
• 2 teaspoons finely grated fresh ginger
• 2 cups  Beef Stock
• 400 g can diced tomatoes
• 1 1/2 cups frozen peas
• 2 tablespoons shredded fresh mint
• Steamed Basmati Rice, to serve
• Raita or Tzatziki, to serve

Directions :

• Heat half the oil in a large stock pot over medium-high heat.
• Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
• Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
• Add the stock and tomatoes, and bring to the boil. Reduce heat to low.
• Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
• Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
• Divide the rice among serving plates. Top with the lamb and drizzle with the sauce.
• Serve with raita or tzatziki dip.