Korma Curry Shanks

INGREDIENTS:

Paste:

• 1/2 c raw cashews

• 1/4 c EVOO

• 2 tbs coconut oil

• 2 tsp cardamon

• 2 tsp garam masala

• 1.5 tsp turmeric

• 2 tsp coriander

• 2 tsp paprika

• 1/2 tsp cinnamon

• 3 tbs desiccated coconut

• 1.5 tbs tomato paste

Slow Cooker:

• 1 can diced tomatoes

• 400g coconut milk

• 1 diced brown onion

• 4 organic lamb shanks

• 1/2 cauliflower (florets)

• 1 bunch broccoli

• 4-5 peeled & diced white potatoes

METHOD:

1. In the food processor combine the cashews, oils, coconut, herbs and tomato paste. Blend until a smooth consistency is created. This is your curry paste.

2. Add EVOO to a large saucepan over a high heat. Add the lamb shanks and slightly sear.

3. Turn on the slow cooker, add in the onion and now slightly browned lamb shanks.

4. Using the same pan over the heat, add the coconut milk, tinned tomatoes and curry paste. Mix slowly to combine well.

5. Pour curry sauce over the shanks in the slow cooker. Cover and allow to cook for 5-6 hours or until lamb is tender and falling off the bone.

6. In the last 1-2 hours of cooking add in the cauliflower.

7. When there is only 30 mins left cooking boil the potatoes in a deep saucepan and steam the broccoli.

8. Mash the potatoes before serving alongside the shanks and steamed broccoli.