Lamb shank and spinach korma soup

Name: Lamb shank and spinach korma soup
Total time: 140 min
Ingredients: 2 large onions, sliced; 1 tablespoon canola oil; 4 lamb shanks; 4 cups chicken stock; 2 x 400g cans diced tomatoes; 2 cups water; 60 grams baby spinach leaves; 2 cups frozen peas; yoghurt, naan bread to serve; Korma paste; 1 bunch coriander, leaves picked and reserved for serving, roots and stems chopped; 1/3 cup roasted cashews, plus extra to serve; 1/4 cup vegetable oil; 1/4 cup water; 1/4 cup tomato sauce; 2 tablespoons desiccated coconut; 1 tablespoon cumin seeds; 1 tablespoon ground coriander; 1 tablespoon garam masala; 6 centimetre piece ginger, peeled, finely grated; 3 garlic cloves, crushed; 2 teaspoons ground turmeric

www.nzwomansweeklyfood.co.nz

Enjoy your favourite warming Indian flavours in this delicious lamb shank and spinach korma soup. Create your own korma paste with this recipe or use pre-made to save time

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

2 large onions, sliced
1 tablespoon canola oil
4 lamb shanks
4 cups chicken stock
2 x 400g cans diced tomatoes
2 cups water
60 grams baby spinach leaves
2 cups frozen peas
yoghurt, naan bread to serve
Korma paste
1 bunch coriander, leaves picked and reserved for serving, roots and stems chopped
1/3 cup roasted cashews, plus extra to serve
1/4 cup vegetable oil
1/4 cup water
1/4 cup tomato sauce
2 tablespoons desiccated coconut
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon garam masala
6 centimetre piece ginger, peeled, finely grated
3 garlic cloves, crushed
2 teaspoons ground turmeric