Ingredients

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

Method

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