LAMB SHANK & SPINACH KORMA SOUP
SERVES 4 PREP 20 MINS COOK 2 HOURS PER SERVE 2610kj COST $$$
2 large onions, sliced 1 tbsp canola oil 4 lamb shanks 4 cups chicken stock 2 x 400g cans diced tomatoes 2 cups water 60g baby spinach leaves 2 cups frozen peas yoghurt, naan, to serve KORMA PASTE 1 bunch coriander, leaves picked, reserved, roots, stems chopped ⅓ cup roasted cashews, plus extra, to serve ¼ cup vegetable oil ¼ cup water ¼ cup tomato sauce 2 tbsp desiccated coconut 1 tbsp cumin seeds 1 tbsp ground coriander 1 tbsp garam masala 6cm piece ginger, peeled, finely grated 3 garlic cloves, crushed 2 tsp ground turmeric
1 Preheat oven to moderate, 180°C. 2 KORMA PASTE In a small food processor, pulse all ingredients until a paste forms. 3 In a flameproof casserole dish, saute paste and onion in oil, 4-5 minutes. Add lamb, stock, tomatoes and water. Bring to boil and cover. 4 Transfer dish to oven. Bake 2 hours until lamb is falling off the bone. Shred meat from bones. 5 Stir spinach and peas through. Top with yoghurt, cashews and coriander leaves. Serve with naan.