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Slow Cooker Saag with Lamb Shanks

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients

  • 2 lbs frozen spinach or spinach/kale mix
  • 5 cloves garlic
  • 1.5 cup canned or frozen tomatoes
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp salt
  • 1/8 tsp cayenne
  • 14 oz can of coconut milk
  • 6 lamb shanks
  • 2 tbsp flour (wheat or rice)

Instructions

  • Put the frozen spinach in the slow cooker. Plug the cooker in and set it to 8 hours on low.
  • Add the spices and the coconut milk to the spinach in the cooker.
  • In an hour or so, when the spinach is defrosted and cooked down a bit, give the spinach and spices a stir. Then prepare the lamb shanks.
  • Put the lamb shanks in a bowl and mix with flour of your choice to cover. 
  • Heat a pan with a thin layer of oil, and brown the shanks in batches. Cook for approximately 2 min per side (I rested the shanks that I cooked on 3 sides each, so each shank took ~6 min to brown).
  • Add the browned lamb shanks to the slow cooker. Cook until the meat is tender and falling off the bones.
  • Add more salt to taste, cook up some rice to go with it and enjoy!