Add all paste ingredients (except for lamb shanks) in to mixer bowl. Blend for 10 sec/speed 8/MC on. Scrape bowl down and repeat once.
Marinate lamb in the fridge overnight or for at least 6 hours.
Add 700 g or 24.7 oz water to mixer bowl. Put marinated lamb shanks and marinade in to the deep steaming tray. Steam for 30 min/steaming temp/speed 3.
Set aside the water from the mixer bowl - don’t tip it out - and add the ginger and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
Except for the yoghurt, add remaining curry ingredients to mixer bowl, including the retained steaming water, put your shanks back in place. Turn the shanks over carefully. Cook for a further 60 mins/steaming temp/speed 2 or until shanks are tender.
Remove cinnamon stick, add yoghurt to curry sauce and blend for 10 sec/speed 2/MC on. Season to taste.
Slow Cooker Instructions: Follow marinade instructions. When it comes time to cook the curry, add all ingredients except for the steaming water and yoghurt to slow cooker. Cook on low for 7 hours. Stir through yoghurt and serve.