A traditional winter favorite that combines tender lamb, chickpeas and kale to create a comforting and satisfying meal. Serve the lamb curry over rice or with naan bread.
Servings: 4
Time: 60 minutes
Ingredients:
- 1 1/2 lbs (675) lamb leg or shoulder, trimmed of fat and cut into bite-sized pieces
- 3 Tbsp vegetable oil
- 1 large onion, finely chopped
- 3 tomatoes, peeled and diced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 can (15 oz/425 g) canned chickpeas
- 2 cups (140 g) chopped kale, stems removed
- salt and pepper to taste
- 1 can (14 oz/420 ml) coconut milk, well shaken
- 2 cups chicken broth
- fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped for garnish
Preparation:
Season lamb with salt and pepper. Heat 2 tablespoons of oil in a large, deep pan over medium-high heat. Sear the lamb cubes until browned on all sides. Remove from the pan. Set aside and keep warm.
In the same pan, add the remaining 1 tablespoon oil over medium heat. Sauté onions until softened, about 5 minutes. Add garlic and ginger. Cook until fragrant. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes. Add diced tomatoes to the pan. Cook until they break down about 10 minutes and form a thick paste.
Return lamb cubes and all the accumulated juices to the pan, along with the coconut milk and stock and cook over medium low heat for about 30 minutes or until lamb is tender.
Add the chickpeas and kale and cook for 5-10 minutes longer or until kale is tender Adjust the seasonings to your taste and garnish with fresh cilantro or parsley before serving.
