Indian Lamb Shank Curry with Rice

Indian Lamb Shank Curry with Rice

 

Lamb Curry

1.2kg lamb shanks

2½ Tbsp Indian spices (2 parts mild curry powder, 2 parts beef stock powder, 1 part onion powder, ½ part ground ginger, ½ part ground turmeric, ½ part garam masala)

2 cloves garlic, minced

1 Tbsp grated ginger

½ tsp salt

1 brown onion 

2 carrots

3 Tbsp tomato paste

1 x 165ml can coconut cream 

2 tsp soy sauce

100g baby silverbeet

1/2 Tbsp fish sauce

 

Rice

1½ cups basmati rice

2¼ cups water

1 broccoli

 

To Serve

150g yoghurt 

2 Tbsp sliced almonds

 

 

1. Prep the night before or morning of. Pat lamb dry, place in slow cooker/casserole dish and rub with Indian spices, garlic, ginger and salt. Thinly slice onion and cut carrots into 1x4cm batons. Add to lamb, cover and set aside in fridge, until ready to cook.  
    
2. To cook in slow cooker. Add 1 cup of water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook on low for 9-10 hours or until tender. Lamb will be falling off the bone when ready.
    
3. To cook in oven. Preheat oven to 200°C. Add 2 cups of water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook in oven for about 2½ hours. Lamb will be falling off the bone when ready. Set aside to rest.
    
4. Cook rice. Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
    
5. Cook broccoli. Cut broccoli into small florets and finely dice stem. Place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave to steam for about 5 minutes, until bright green and tender. Drain well.
    
6. To finish, remove lamb from sauce and pull or slice meat off the bone. Return to sauce along with silverbeet and fish sauce. Stir to combine and season to taste with pepper. 
    
7. Serve rice topped with lamb curry, broccoli, yoghurt and almonds.

 

Recipe from Nadia Lim and the team at My Food Bag. Try the newest launch MADE by My Food Bag, delivering fresh, single serve pre-made meals that follow Nadia’s Nude Food philosophy via subscription service www.getmade.co.nz #mademyday