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Photo of Tibetan-style lamb shank and potato curry by WW

Tibetan-style lamb shank and potato curry

7
Points®
Total Time
4 hr 5 min
Prep
20 min
Cook
3 hr 45 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed cabbage wedges.TIP: ON THE STOVETOP If you don’t have a slow cooker, cook curry in a large covered saucepan over low heat for 2–3 hours or until tender. Add potatoes for last 30 minutes of cooking.

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