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Slow Cooked Lamb Shank Curry

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This dish is high in protein and fibre and is lower in carbohydrate with the brown basmati rice. This meal is seriously packed with flavour. It's a really special dish when you pair it with my Gremolata Sauce, so be sure to spend the extra 5 minutes making this! The combination of the zesty and fresh yet rich and satisfying sauce with lamb that falls of the bone is a match made in diabetic curry heaven! I'm sure such a place exists - this may be indisputable proof. 

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Ingredients

Serves: 3 - 4 

• 3 - 4 lamb shanks
• 2 cups unsweetened almond milk or coconut milk 
• 2 cups lamb stock
• 2 medium red onions 
• 3 cloves garlic
• 1 can (400g) chickpeas (drained & rinsed)
• 1/2 cup canola oil
• 2 Tbsp tomato paste
• 1 can (400g) diced tomatoes 
• 3 Tbsp kashmira masala powder
• 1 Tbsp chilli powder (less if you don't like it too spicy)
• 1 Tbsp mustard powder
• 1 Tbsp coriander powder 
• 1 Tbsp stevia
• 1 Tsp salt
• 1 Tsp cracked pepper

This dish is so delicious paired with my Gremolata Sauce which only takes 5 minutes or less to whip up! 

How to

Start with some prep & the lamb shanks: 

• Place a heavy based pot with a lid onto a high heat on the stove top
• ​Dice the onion and grate the garlic
• Once the pot is hot pour in the canola oil 
• Once the oil it hot too, place the lamb shanks in the pot and brown them, turning them so they get browned all over 
• Once brown, remove from the pot (place them on a plate or clean chopping board) and turn the heat down to medium

​Nice! Now let's get some beautiful flavours going:

• Place the onion and garlic in the the pot and sauté  until the onions are cooked and translucent 
• Add the masala, chilli, mustard and coriander powder 
• Stir, combining the spices and cook for a minute or so until you smell the spices releasing the flavours 
• Place the shanks back into the pot and add the lamb stock, tomatoes, tomato paste, stevia, almond or coconut milk and chickpeas 
• Stir well to combine all of these ingredients 

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And now you're basically done! Just have to let it all cook:

• Bring to a simmer then place on a low heat
• Put the lid on the pot and cook for approximately 2 and a 1/2 hours stirring every 15 mins or so, so it doesn't stick on the bottom. It should be gently bubbling away during this time.

While you're waiting for you curry to cook:

• This is a good time to make my Gremalata Sauce! It takes less than 5 minutes and by making it now the sauce will be even more full of flavour and infused. 

After 2 and a 1/2 hours:

• Remove the lid and simmer for approximately another 20 minutes - without the lid on the pot to reduce the sauce by about one-third (make sure you check regularly and stir again so it doesn't get stuck on the bottom)

Now is a great time to prepare the final touches while the curry simmers!

• ​Prepare your rice. I use brown basmati 2 minute rice.  I find it's best for my sugar levels and the flavour matches nicely with the dish...Please don't use white rice!
• Get your garnish options ready! You can garnish with chopped chillies & parsley and hopefully you made the Gremolata Sauce so you can take that out of the fridge ready to go!

​Serve!

• Dish up the rice on one side of the bowl, place a lamb shank on the other side and pour a cup of the chickpea curry sauce over the shank and rice. ENJOY!

Made this recipe yourself?
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using @adiabeticsmenu so we can see!

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