Lamb Shank Curry - cooking recipe

Ingredients

2 tablespoons oil
8 lamb shanks
2 onions, halved, thinly sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
1/2 teaspoon ground cardamom
1/3 cup korma curry paste
400 g tomatoes, chopped
1 1/2 cups unwseetened coconut milk
2 cups beef stock
fresh coriander leaves (to garnish)

Preparation

Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
Add the tomatoes, coconut milk and stock stirring to combine.
Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
Serve garnished with fresh coriander.