JAMAICAN LAMB CURRY

prep + cook time 8½ hours serves 4

4 large lamb shanks (2kg)

2 tbsp ground coriander

2 tbsp ground cumin

2 tbsp ground turmeric

½ cup (120g) ghee

2 large red onions (600g), cut into thick wedges

¼ cup (70g) tomato paste

¼ cup (75g) vindaloo paste

20 fresh curry leaves

GARLIC & GINGER PASTE

1 bunch coriander

2 large red onions (600g), chopped coarsely

4 cloves garlic, chopped coarsely

8cm piece ginger (50g), chopped coarsely garlic & ginger paste Remove coriander leaves from bunch and reserve. Coarsely chop stems and roots; process with remaining ingredients to form a coarse paste. serving idea Top curry with thinly sliced green chillies. Serve with rice and black beans, and lime wedges.

1 Make garlic and ginger paste.

2 Place lamb shanks in a large zip-top bag with ground spices; shake to coat, season and set aside. Reserve any ground spices in the bag.

3 Heat ghee in a large non-stick frying pan over high heat. Cook lamb shanks, in batches, turning, for 4 minutes or until browned. Transfer lamb to a 5.5-litre (22-cup) slow cooker.

4 Add onion to same pan; cook for 4 minutes or until softened. Add the garlic and ginger paste, and any reserved ground spices; cook, stirring, for 2 minutes or until fragrant. Transfer onion mixture to slow cooker.

5 Add tomato paste, vindaloo paste, curry leaves and 3 cups (750ml) water to cooker. Cook, covered, on low for 8 hours (or high for 6 hours).

6 Remove lamb shanks from cooker. Skim excess fat from top of sauce, then return shanks to sauce. Chop half the reserved coriander leaves and stir though lamb mixture. Top with remaining coriander.

Keep

Suitable to freeze at the end of step 6, before adding coriander.