Indian Lamb Shank Curry with Basmati Rice

Steps

1. Prep the night before or morning of Pat lamb dry and place in slow cooker or casserole dish. Rub with Indian spices, garlic and ginger paste and 1/2 tsp salt. Prep onion and carrots and add to lamb. Cover and set aside until ready to cook.
2. Cook in slow cooker Add 1 cup water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook on low for 9-10 hours, or until tender. Lamb will fall off the bone when ready.
3. Cook in oven Preheat oven to conventional 200°C. Add 2 cups water, tomato paste, coconut cream and soy sauce to lamb. Cover and cook in oven for about 2 1/2 hours. Lamb will fall off the bone when ready. Set aside to rest.
4. Prep & cook broccoli Bring a half-full kettle to the boil. Place broccoli 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.
5. Heat rice Squeeze rice in packs to separate grains. Tear top and microwave in packs for 3 minutes, until hot through.
6. To finish Remove lamb from sauce and pull or slice meat off the bone. Return to sauce along with spinach and fish sauce. Stir to combine and season with pepper.
7. Serve rice with lamb curry, broccoli, yoghurt and almonds.