Slow cooker lamb shank jalfrezi Recipe

• Ingredients

• 1 tbsp olive oil

• 4 large French-trimmed lamb shanks

• 1 brown onion, thinly sliced

• 1 red capsicum, deseeded, thickly sliced

• 1 green capsicum, deseeded, thickly sliced

• 4 garlic cloves, thinly sliced

• 1 1/2 tbsp finely chopped fresh ginger

• 1 long fresh green chilli, deseeded, finely chopped

• 1 tbsp cumin seeds, lightly crushed

• 1 tbsp ground coriander

• 1 tsp smoked paprika

• 250ml (1 cup) passata

• 70g (1/4 cup) tomato paste

• 3 fresh or dried bay leaves

• 2 tsp Massel Chicken Stock Powder

• Steamed basmati rice, to serve

• Greek-style yoghurt, to serve

• Fresh mint leaves, to serve

• Warmed roti bread, to serve

• Step 1 Heat the oil in a large non-stick frying pan over high heat. Season the lamb then add to the pan. Cook, turning often, for 10 minutes or until browned. Transfer to a slow cooker.

• Step 2 Add the onion and capsicum to the pan then reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the cumin, coriander and paprika. Stir to coat. Add the passata, tomato paste, bay leaves, stock powder and 375ml (11 ⁄2 cups) water. Stir to combine. Pour into the slow cooker. Season. Cover and cook on High for 5 hours or until the lamb is very tender and falling off the bone.

• Step 3 Place rice on serving plates. Top each with a shank and some of the jalfrezi sauce. Add a dollop of yoghurt and sprinkle with mint leaves. Serve with roti bread. @ Taste Foodies

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