Indian Lamb Shank Curry with Basmati Rice

Steps

1. Pat lamb dry and rub with Indian spice mix, garlic, ginger and salt. Set aside in slow cooker or casserole dish. Thinly slice onion and cut carrots into 1x4cm batons. Add to lamb, cover and set aside in fridge.
2. Combine stock powder and boiling water in a heat-proof bowl, (1 cup if using slow cooker, 2 for oven). Stir in tomato paste, coconut cream and soy sauce. Cover and set aside in fridge.
3. Preheat oven to 200°C (if using). Add curry sauce to lamb. Slow cook on low for 9-10 hours or bake in oven for about 2½ hours. Lamb will be falling off the bone when ready. Set aside to rest while rice cooks then remove lamb and pull or slice meat off the bone. Return to sauce along with spinach, fish sauce and soy sauce. Stir to combine and season to taste with pepper.
4. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Once cooked, fluff up grains with a fork.
5. Bring a full kettle to the boil. 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. Spoon ¾ cup of rice into bowls and top with curry, a drizzle of yoghurt and a sprinkle of coriander and almonds. Serve broccoli on the side.