4 lamb shanks
500g pumpkin, 2-3cm cubes
1/2 cup chopped dates (optional)
1 diced onion
4 cloves garlic, diced
270g of coconut cream
4-6 cups of filtered water (depending on how thick/thin you want your curry)
3 bay leaves
1 Tbsp ground ginger
1 Tsp black pepper
1 Tbsp paprika
1 Tbsp cumin
1 Tbsp turmeric
1 Tsp crushed chilli
1 Tsp cinnamon
Salt to taste
Place the onion, garlic, bay leaves, spices, coconut milk, water and lamb shanks into the slow cooker. Allow to cook on low heat for 2 hours.
Add the pumpkin and dates and cook for another 6 hours on low heat or until the curry is thoroughly cooked.
By 6-8 hours, meat should be falling off the bone. If any meat is left on the bones, pick the bones and put the meat back in the curry or eat off the bone.
Remove the bay leaves and bones to serve.
Tip: serve with fluffy rice, raita and mango chutney or any of your favourite condiments.
Credits: Emily Uebergang
Photo Credits: Ingalls Photography