Indian Lamb Shank Curry with Basmati Rice

Steps

1. Prepare the night before or morning of Pat lamb dry, place in slow cooker/casserole dish and rub with Indian spices, garlic, ginger and 1/2 tsp salt. Thinly slice onion and cut carrots into 1x4cm batons. Add to lamb, cover and set aside in fridge.
2. Cook in slow cooker Add 1 cup of water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook on low for 9-10 hours or until tender. Lamb will be falling off the bone when ready.
3. Cook in oven Preheat oven to 200°C. Add 2 cups of water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook in oven for about 2 1/2 hours. Lamb will be falling off the bone when ready. Set aside to rest.
4. Cook rice Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. Cook broccoli Cut broccoli into small florets and finely dice stem. Place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave to steam for about 5 minutes, until bright green and tender. Drain well.
6. To finish Remove lamb from sauce and pull or slice meat off the bone. Return to sauce along with silverbeet and fish sauce. Stir to combine and season to taste with pepper.
7. Serve rice with lamb curry, broccoli, yoghurt and almonds.