Step 1

Heat a large frying pan over high heat. Add the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer the lamb to a slow cooker with the onion.

Step 2

Add the curry paste to the pan and cook, stirring, for 1 min or until aromatic. Add the coconut milk and tomato and stir to combine. Pour over the lamb in the slow cooker.

Step 3

Cover and cook for 4 hours on high (or 6 hours on low) or until the lamb is falling off the bone. Add the cauliflower and cook for a further 30 mins on high or until tender. Turn off slow cooker. Add the beans and set aside, covered, for 5 mins or until the beans are just tender. Season.

Step 4

Transfer the curry to a large serving dish. Sprinkle with the almond and mint sprigs to serve. Serve with Greek-style yoghurt, sliced cucumber, ground cumin, lime wedges, steamed basmati rice and mini pappadums