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Indian korma lamb shanks

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Indian korma lamb shanks
Indian korma lamb shanks
  • 0:15 Prep
  • 2:35 Cook
  • 6 Servings
  • Capable cooks

There’s nothing like an old-fashioned hotpot of rich meat and veg to add cosiness to winter evenings.

Ingredients

  • 1 tablespoon olive oil
  • 6 lamb shanks, french trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 1/3 cup Pataks Korma curry paste
  • 2 teaspoons finely grated fresh ginger
  • 2 cups Massel beef stock
  • 400g can diced tomatoes
  • 1 1/2 cups frozen peas
  • 2 tablespoons shredded fresh mint
  • Steamed Basmati rice, to serve
  • Raita or tzatziki, to serve

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.
  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1356 kj

    Energy

  • 17g

    Fat Total

  • 5g

    Saturated Fat

  • 5g

    Fibre

  • 32g

    Protein

  • 94mg

    Cholesterol

  • 975.15mg

    Sodium

  • 5g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve

Notes

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onions.

  • Author: Michelle Southan, Food editor – Australian Good Taste
  • Image credit: Brett Stevens
  • Publication: Taste.com.au

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