Lamb shank and spinach korma curry

Ingredients

• Korma paste
• 1 tablespoon cumin seeds
• 3 cloves garlic, quartered
• 1 tablespoon finely grated fresh ginger
• 1/3 cup (50g) toasted cashew nuts
• 1/4 cup (60ml) tomato sauce
• 1/4 cup coarsely chopped fresh coriander roots and stems
• 2 tablespoons dessicated coconut
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 2 teaspoons sea salt flakes
• 1/4 cup (60ml) vegetable oil
• 6 french-trimmed lamb shanks (1.5kg)
• 400 grams canned crushed tomatoes
• 1 brown onion (200g), sliced thickly
• 300 millilitres pouring cream
• 100 grams baby spinach leaves
• 1 cup (120g) frozen peas