Heat half oil in a large stock pot over mediam-high heat. Add half lamb shanks and cook, turning occasionally for 5 mins or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
Heat remaining oil in pan. Add onion and cook, stirring for 5 mins until soft. Add curry paste and ginger and cook, stirring for a minute or until aromatic.
Add stock and tomatoes, and bring to boil. Reduce heat to low. Return lamb shanks to pan and cook, covered for 2 hours or until lamb is tender and falls of the bone. Transfer lamb shanks to heatproof bowl. Cover with foil to keep warm.
Increase heat to high and simmer, stirring occasionally for 15 minutes nor until the sauce thickens. Stir in peas and cook, stirring for 3 minutes or until heated through, then stir in mint.
Divide race among serving plates. Top with lamb and drizzle with sauce. Servie with raita or tzatziki dip.
Originally Submitted
7/9/2010
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