Name: Lamb shank and spinach korma curry
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: Korma paste; 1 tablespoon cumin seeds; 3 clove garlic, quartered; 1 tablespoon finely grated fresh ginger; 1/3 cup (50g) toasted cashew nuts; 1/4 cup (60ml) tomato sauce; 1/4 cup coarsely chopped fresh coriander roots and stems; 2 tablespoon dessicated coconut; 1 tablespoon garam masala; 2 teaspoon ground coriander; 2 teaspoon ground turmeric; 2 teaspoon sea salt flakes; 1/4 cup (60ml) vegetable oil; 6 french-trimmed lamb shanks (1.5kg); 400 gram canned crushed tomatoes; 1 brown onion (200g), sliced thickly; 300 millilitre pouring cream; 100 gram baby spinach leaves; 1 cup (120g) frozen peas

Create this rich and fragrant korma curry with spinach in your slow cooker for tender buttery lamb shanks that fall off the bone.

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Ingredients

Korma paste

1 tablespoon cumin seeds

3 clove garlic, quartered

1 tablespoon finely grated fresh ginger

1/3 cup (50g) toasted cashew nuts

1/4 cup (60ml) tomato sauce

1/4 cup coarsely chopped fresh coriander roots and stems

2 tablespoon dessicated coconut

1 tablespoon garam masala

2 teaspoon ground coriander

2 teaspoon ground turmeric

2 teaspoon sea salt flakes

1/4 cup (60ml) vegetable oil

6 french-trimmed lamb shanks (1.5kg)

400 gram canned crushed tomatoes

1 brown onion (200g), sliced thickly

300 millilitre pouring cream

100 gram baby spinach leaves

1 cup (120g) frozen peas

Method

Make korma paste. Place cumin in a small frying pan over high heat; cook, stirring, for 1 minute or until fragrant. Remove from heat. Blend or process cumin with remaining ingredients until smooth.

Combine lamb, tomatoes, onion, cream and paste in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours

Add spinach and peas to cooker; cook, covered, for 10 minutes or until heated through

The recipe is suitable to freeze at the end of step 2. The korma paste can be made 3 days ahead. Cover, then refrigerate until required. It is also suitable to freeze for up to 3 months
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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