Lamb shank Kale and Korma Curry
Are you enjoying the middle of winter? It surely is a time that we look towards foods that are warming and nourishing to keep us warm.
4-6 Lamb shanks
400 Grams Diced Tomatoes
1-2 Large Kale Leaves
3-4 Cloves garlic - Crushed
1 TBSP Cumin Seeds Well bruised with the mortar and pestle
25 Grams Fresh Ginger Root
1/3 Cup Roasted Cashews Lightly roast in frypan
1/4 Cup Homemade Tomato Sauce
5-7 Sprigs Fresh Coriander chopped
1 TBSP Garam Marsala
2 TSP Ground Coriander
2 TSP Ground Turmeric or Fresh Turmeric Root
2 TSP Celtic or Himalayan Sea Salt
1/4 Cup Duck fat
Make the Korma Paste:
Add bruised cumin seeds to a dry frypan and lightly fry them stirring for 1 – 2 minutes or until the aroma from the seeds are released.
Add the cumin seeds and remaining ingredients (except for the Kale) in a food processor or thermomix and blend ingredients until it forms a smooth paste.
Place lamb shanks and diced tomatoes in the slow cooker
Pour Korma paste over the lamb shanks and cook on a low heat for 8 hours.
Finally dice the kale into slivers and add to the slow cooker and cook for a further 10 - 20 minutes.