Ingredients Jump to Instructions ↓

  1. 200ml soured cream

  2. 1 tablespoon plain flour

  3. 2 tablespoons cornflour

  4. 4 tablespoons water

  5. 1/2 teaspoon chilli powder

  6. 1 teaspoon ground coriander

  7. 1/2 teaspoon ground ginger

  8. 2 chicken stock cubes

  9. 4 whole cardamom pods, broken

  10. 1 (400g) tin diced tomatoes

  11. 250ml water ground nutmeg to taste salt and freshly ground black pepper to taste

  12. 1 large onion, cut into wedges

  13. 3 lamb shanks

  14. 300g carrots, sliced

  15. 300g whole new potatoes, peeled

  16. 250g button mushrooms, quartered

Instructions Jump to Ingredients ↑

  1. Stir the soured cream and flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornflour and water to make a paste.

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