Serves at least 6


  • 4 lamb shanks
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1 tsp. good curry powder of your choice (I used Curry Traders Asian BBQ rub)
  • 1 Cup tomato passata sauce
  • ¼ Cup water
  • ½ Cup coconut milk
  • ¼ tsp. Salt
  • ¼ tsp. black pepper
  • 3/4 Cup peas
  • 1 ½ Tbsp. Olive or coconut oil



  • Heat a large frypan on medium/high heat. Add oil. Sautee onion for 1 minute until translucent then add the garlic.
  • Add curry powder and cook stirring continuously for at least 2 minutes. If the pan is too hot turn the heat down to medium. Allow the curry powder to become nice and fragrant.
  • Sprinkle the lamb shanks with a little salt and pepper.
  • Turn the heat up again and add the lamb shanks. Brown on all sides for about 1 minute each side. Pour the passata sauce in and stir.
  • Add the water and salt and pepper, and using the back of the spoon, scrape the bottom to ensure all the caramelised flavour is released.
  • Pour the contents of the pan into the slow cooker. Turn the heat to low and cook for at least 6 hours.
  • Half an hour before serving, turn heat up to high and add coconut milk and peas. You can add other vegetables if u like. If using hard vegetables like carrots, make sure they are finely cut so they cook quickly.
  • I served my curry with crispy potatoes but you can use rice or any vegetables.







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