The beautiful spring weather is nearly here and soon we can say goodbye to those cold nights. Here’s one last warming comfort recipe to try out to keep those results coming, heading into Summer!
- 2x Lamb shanks
- 1 large eggplant
- ½ small pumpkin
- ½ leek finely sliced.
- 1 cup mushrooms chopped small
- 250ml coconut milk
- 1 tsp curry powder
- 1 tsp cummin powder
- 1 cup of orange juice
- ½ tsp nigella seeds
- Salt and pepper
Chop the eggplant and pumpkin into large chunks.
Place all vegetables in slow cooker and put the lamb shanks on top.
Add in all liquid ingredients and spices in a jug and mix, then pour over lamb and vegetables. Top up with water so most of the vegetables and lamb are just covered.
Mix carefully so the lamb is within the vegetables.
Season with salt and pepper.
Cook on low for 6-8 hours.
Remove bones from the lamb shanks before serving.
Perfect with steamed green vegetables for outside the window.
Or serve with a couscous or rice for an inside the window nutrition hit!
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