Indian korma lamb shanks

Method

• Step 1
  Heat half the oil in a large stock pot over medium-high heat. Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
• Step 2
  Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
• Step 3
  Add the stock and tomatoes, and bring to the boil. Reduce heat to low. Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
• Step 4
  Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
• Step 5
  Divide the rice among serving plates. Top with the lamb and drizzle with the sauce. Serve with raita or tzatziki dip.