Slow Cooker Lamb Shank Korma - Cool with K.P SE28 EP11

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still creamy.

lamb

💰Cheaper: chicken

Chicken is a more affordable protein option.

Season the lamb shanks with pink Himalayan salt and freshly ground black pepper on one side.

Heat ghee in a fry pan and place the lamb shanks seasoning side down to brown them.

Season the other side of the lamb shanks with salt and black pepper.

Brown the lamb shanks on as many sides as possible to render some fat, but do not cook through.

Once browned, transfer the lamb shanks to a slow cooker.

In the same fry pan, add the diced onion and stir until slightly translucent, adding a little water to lift the flavor from the pan.

Transfer the onion and any remaining bits from the pan into the slow cooker on top of the lamb shanks.

Add one cinnamon stick, 5-6 cardamom pods, 5-6 cloves, 2 cloves of crushed garlic, 2 cm of ginger paste, 0.5 teaspoon ground turmeric, 2 teaspoons coriander, 2 teaspoons ground cumin, and 2 bay leaves into the slow cooker.

Add one can of pureed tomatoes and one cup of water into the slow cooker.

Put the lid on the slow cooker, set it to high, and cook for at least one hour before turning it down to low for 4-5 hours, turning the lamb shanks occasionally.

After a couple of hours, add one cup of Greek yogurt to the slow cooker and stir.

Once the meat pulls away from the bone, remove the bone and stir the meat in the slow cooker.

Add one cup of ground almonds to the slow cooker and stir through, cooking for another hour.

Check for seasoning and remove the cinnamon stick and bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens