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

Lamb shank curry with Basmati rice

Serves4

Cooked in60 minutes

Difficultymoderate

Ingredients

• 3 lamb shanks
• 2 tbsp olive oil
• 2 onions
• 1 Tbsp fresh ginger
• 2 garlic cloves
• 2 Hoyts bay leaves
• 400g jar Barilla Arrabiatta Sauce
• 1 tsp Maldon sea salt
• ¼ bunch fresh coriander

For the spice mix:
• 1 tsp Hoyts turmeric
• 1 tsp Hoyts ground cinnamon
• 1 tsp Hoyts ground coriander
• 1 tsp Hoyts ground cumin
• 1/2 tsp Hoyts ground cardamom

To serve:
• 1 family size 450g packet Sunrice Basmati Rice

Method

1. Combine all of the spice mix ingredients.
2. Finely chop onion, garlic and ginger in Phillips Optichop attachment to the hand blander.
3. Heat the olive oil in the Philips Premium All In One cooker on sear, high heat. Brown the lamb shanks in the hot oil and then remove to a plate.
4. In the same oil, saute the onion, garlic and ginger for 3-4 minutes, until onions are translucent. Add the spice mix and bay leaves and cook until fragrant.
5. Add the Barilla Arrabiata sauce, salt and ½ cup water, stir, then return lamb shanks, flesh side down
6. Cover and lock lid on Phillips Premium All In One, then set to pressure cook 45 minutes.
7. Remove lamb shanks from cooker and transfer to serving dish. Garnish with fresh coriander and serve with Microwave Sunrice Basmati rice.
8. Microwave Sunrice Basmati rice according to packet instructions

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