• 2servings
  • 480minutes
  • 811calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2/3 cup sour cream

  2. 1 tablespoon all-purpose flour

  3. 1/2 teaspoon chili powder

  4. 1 teaspoon ground coriander

  5. 1/2 teaspoon ground ginger

  6. 2 cubes chicken bouillon

  7. 4 whole cardamom pods, broken

  8. 1 (14 1/2 ounce) can diced tomatoes

  9. 1 cup water

  10. ground nutmeg to taste

  11. salt and ground black pepper to taste

  12. 2 tablespoons cornstarch

  13. 1/4 cup water

  14. 1 large onion, cut into wedges

  15. 3 lamb shanks

  16. 1 (15 ounce) can carrots, drained

  17. 1 (15 ounce) can whole new potatoes, drained

  18. 1/2 pound button mushrooms, quartered

Instructions Jump to Ingredients ↑

  1. Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.

  2. Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.

  3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.

  4. Cover and cook in the slow cooker on High for 8 hours.


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