Indian Korma Lamb Shanks

Indian-Korma-Lamb-Shanks

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.