Slow Cooker Sri Lankan Lamb Shanks Curry

 Bit of a cheat, because the curry sauce is ready made.


Optional: Cashew and Curry Leaf Topping   Richard thinks you should do this, with ghee.

  • 1 tbsp ghee or coconut oil 
  • 1/3 cup (50g) cashews   Richard used chopped (he chopped then himself) macadamias.
  • 2 branches of fresh curry leaves

  1. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks for 5 minutes. Transfer to a plate.
  2. Add onion, aubergine, Sri Lankan Chicken Curry Simmer Sauce and stock to slow cooker. Place lamb shanks on top. Cover and cook HIGH 4 HOURS (LOW 6-8 HOURS). Meat should be falling off the bone. Richard says go for long cook, lower heat. 8 hrs is good.


Optional: Cashew and Curry Leaf Topping   Richard says do it, with chopped macadamias

  1. Just before curry is ready to serve, heat ghee or coconut oil in a frying pan over medium-high heat. Add cashews and curry leaves and cook, stirring for 1 minute or until cashews are golden and curry leaves crispy.
  2. Serve lamb shank curry topped with cashew and curry leaves.
  3. Serve with roti and enjoy!   Richard says you won't have room for roti.

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