- 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
- Step 1Heat 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 2Heat 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 3Add 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 4Increase 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 5Divide 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
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