Lamb Shank Kale and Korma Curry
By Natasha Campbell McBride
Lamb shank Kale and Korma curry is a great favourite for Lamb lovers and Curry lovers too.
The korma curry is mild and creamy so we’re sure you’ll be back for second helpings!
Another GAPS recipe to delight
Preparation Time: 30 minutes
Cooking Time: 8 to 9 hours
- 4 – 6 Lamb Shanks
- 400 grams of diced tomatoes
- 1 – 2 large Kale Leaves
- 2 Brown onions
- 3-4 cloves Garlic crushed
- 1 tbsp Cumin seeds well bruised with the mortar and pestle
- 25g Fresh Ginger root
- 1/3 cup Roasted Cashews (lightly roast in frypan)
- ¼ cup Homemade tomato sauce or use 2 tbsp of tomato paste
- 5-7 Sprigs of Fresh Coriander chopped
- 2 tbsp Desiccated Coconut
- 1 tbsp Garam Marsala
- 2 tsp Ground Coriander
- 2 tsp Ground Turmeric or fresh turmeric root
- 2 tsp Himalayan Crystal Salt
- ¼ cup Duck fat
- 3 Cloves
- 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.
- 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 thermo mix and blend ingredients until it forms a smooth paste
If you have many mouths to feed then just double the recipe – it freezes well too.
For more recipes from Natasha Campbell McBride go to GAPS Australia