3cm fresh ginger
2 tablespoons cumin seeds
1 tablespoon ground coriander
pinch celtic sea salt
4 garlic cloves
4 lamb shanks
1 large eggplant – cut into thin slices
2 red capsicum – cut into thin slices
1 tablespoon coconut oil
I blitzed the ginger, cumin, coriander, sea salt and garlic cloves in the Thermomix, and added some coconut oil to make a paste.
In a heavy based fry pan, brown the lamb shanks for 1 minute. then add the spice paste and continue on medium heat for 2-3 minutes, until you can smell the spices.
Add the shanks to the slow cooker, add in the eggplant and capsicum.
Cook on high for 4 hours.
Serve with mashed potatoes, rice or cauliflower rice