Tibetan-style lamb shank and potato curry | Recipes | WW New Zealand

Ingredients

• Lamb shank meat, off the bone, raw, 480 g, (Buy 4 x 150g)
• Potato(es), 400 g, cut into wedges
• Brown onion, 2 medium, thinly sliced
• Carrot(s), 1 medium, chopped
• Celery, 1 stick(s), chopped
• Garlic, 2 clove(s), crushed
• Fresh ginger, 1 tsp, finely grated
• Chilli powder, ¼ tsp
• Ground turmeric, ¼ tsp
• Curry powder, 1 tsp
• Dried bay leaf, 2 whole
• Cinnamon quill, 1 whole
• Star anise, 1 individual
• Tomato paste, 1 tbs
• Tomato(es), 3 medium, ripe, roughly chopped
• Chicken stock, ¾ cup(s), (185ml)
• Oil spray, 1 x 3 second spray(s)