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Indian korma lamb shanks
Indian korma lamb shanks
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Prep Time:
15 minutes
Cook Time:
155 minutes
Total Time:
170 minutes
Cozy up your winter nights with a classic meat and vegetable hotpot.
Ingredients:
  • 6 lamb shanks, french trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 115.50 gm Pataks Korma curry paste
  • 2 tsp finely grated fresh ginger
  • 510.00 gm beef stock
  • 400g can diced tomatoes
  • 375.00 ml frozen peas
  • 40.00 ml shredded fresh mint
  • Steamed Basmati rice, to serve
  • Raita or tzatziki, to serve
Instructions:
  • In a large stock pot, heat half of the oil over medium-high heat. Cook half of the lamb shanks for 5 minutes, turning occasionally until browned. Transfer to a heatproof bowl and repeat with the remaining lamb.
  • Heat the rest of the oil in the pan. Cook the onion until soft, about 5 minutes. Stir in the curry paste and ginger, cook until aromatic, about 1 minute.
  • Pour in the flavorful stock and vibrant tomatoes, allowing the mixture to come to a gentle boil. Lower the heat to a simmer. Reintroduce the succulent lamb shanks to the pan, cover, and let them cook for 2 hours until the meat is tender and effortlessly pulls away from the bone. Gently transfer the lamb shanks to a heatproof bowl, covering them with foil to preserve their warmth.
  • Turn up the heat to high and let the sauce simmer for 15 minutes until it thickens, stirring occasionally. Add the peas, cook for 3 minutes until heated through, then stir in the mint.
  • Plate the rice, layer the lamb on top, generously drizzle with the sauce, and serve alongside raita or tzatziki dip.

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