Lamb shank curry with Basmati rice
Jonathan loves indian food, but Kimberley finds that it takes too long, even in the slow cooker. So this recipe is perfect for the family – it’s quick, full of flavour, and reheats easily as leftovers.
Lamb shanks are full of flavour, and they need to be cooked until falling off the bone. This can take up to 4 hours in a slow cooker, but the Philips All In One set to Pressure cook function reduces the cooking time to just 45 minutes! Plus, it can sear the meat on high temp too, so you can really build up the flavours. It’s a very safe machine, so you really can “set and forget” – turn it on and walk away 🙂
We have a few more time saving tricks up our sleeve… instead of adding loads of ingredients to the curry, we’re using Barilla Arrabiata Sauce – it’s full of rich natural delicious Italian tomatoes and it has a gently chilli kick that their kids can handle. No preservatives or anything artificial means that their son, who tends to have reactions to food additives can eat it too. It’s a great pantry staple – and remember that it’s not only for Italian food!
The next time saving tip is to use Sunrice microwave Basmati rice – it’s got nothing artificial, and is naturally gluten free. We’ve use the handy family size pack, which is another pantry staple perfect for big families. And the best? It’s ready and warm in just 2.5 minutes 🙂
Watch us teach Kimberley and Jonathan this recipe on Episode 4 of Kitchen Rescue on TenPlay
Cooked in60 minutes