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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