Tibetan-style lamb shank and potato curry
Lamb shank meat, off the bone, raw
480 g, (Buy 4 x 150g)
400 g, cut into wedges
2 medium, thinly sliced
1 medium, chopped
1 stick(s), chopped
2 clove(s), crushed
1 tsp, finely grated
Dried bay leaf
3 medium, ripe, roughly chopped
¾ cup(s), (185ml)
1 x 3 second spray(s)
- 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.
- 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.
- Cook, covered, on low for 7 hours (or high for 3½ hours). Discard bay leaves, star anise and cinnamon. Serve.