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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

Korma Paste:

2 Brown onions

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

3 Cloves

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.

Slow Cooker:

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.

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