Tibetan-style lamb shank and potato curry
1
Points®
Total time: 4 hr 5 min • Prep: 20 min • Cook: 3 hr 45 min • Serves: 4 • Difficulty: Easy
Combine ingredients from different cuisines in the slow-cooker to create a true winter warmer. With rustic veggies and spices, this tender creation is served with steamed cabbage for some added crunch.
Ingredients
Lamb shank meat, off the bone, raw
480 g, (Buy 4 x 150g)
Potato(es)
400 g, cut into wedges
Brown onion
2 medium, thinly sliced
Carrot(s)
1 medium, chopped
Celery
1 stick(s), chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Chilli powder
¼ tsp
Ground turmeric
¼ tsp
Curry powder
1 tsp
Dried bay leaf
2 whole
Cinnamon quill
1 whole
Star anise
1 individual
Tomato paste
1 tbs
Tomato(es)
3 medium, ripe, roughly chopped
Chicken stock
¾ cup(s), (185ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Spray a non-stick frying pan with oil and heat over medium-high heat. Cook shanks, turning, for 3–4 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker. Top with potato.
2
Cook onion, carrot and celery in same pan, stirring, for 5 minutes or until onion has softened. Add garlic, ginger, chilli, turmeric, curry powder, bay leaves, cinnamon and star anise and cook, stirring, for 1 minute or until fragrant. Stir in tomato paste, tomatoes and stock and bring to the boil. Spoon tomato mixture over shanks and potatoes.
3
Cook, covered, on low for 7 hours (or high for 3½ hours). Discard bay leaves, star anise and cinnamon. Serve.
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