Indian korma lamb shanks
Photography by Brett StevensThere's nothing like an old-fashioned hotpot of rich meat and veg to add cosiness to winter evenings.
Preparation Time
15 minutes
Cooking Time
155 minutes
Serves 6
Ingredients
1 tbsp olive oil
6 lamb shanks, french trimmed
1 brown onion, halved, cut into thin wedges
1/3 cup Pataks Korma curry paste
2 tsp finely grated fresh ginger
2 cups beef stock
400g can diced tomatoes
1 1/2 cups frozen peas
2 tbsp shredded fresh mint
Steamed basmati rice, to serve
Raita or tzatziki, to serve
Method
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.
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onions.
Taste.com.au - June 2010
Recipe by Michelle Southan,
Food editor - Australian Good Taste
