Lamb

Lamb shank, turmeric, kale and chickpea curry

Name: Lamb shank turmeric kale chickpea curry
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 4
Ingredients: 40.00 ml coconut oil; 4 Frenched lamb shanks; 1 onion, finely chopped; 2 garlic cloves, chopped; 25g ginger; 2 tsp mild curry powder; 2 tsp chilli powder; 2 tsp ground turmeric; 2 tsp ground coriander seeds; 2 tsp fennel seeds; 2 tsp cumin; 1 cinnamon quill; 800ml coconut milk; 1l chicken stock; 400g can chickpeas, rinsed, drained; 1 bunch broccolini, chopped; 1 bunch kale, stalks removed, finely chopped; Baby shiso leaves, to serve

9 ratings

15m

3h 20m

Lamb shank, turmeric, kale and chickpea curry

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by Phoebe Wood

Jun 01, 2018

This is one of the delicious. team's favourites – so we’ve given the recipe a ‘global’ twist and added some of the hottest trending spices and ingredients of 2018.

2 tbs coconut oil
4 Frenched lamb shanks
1 onion, finely chopped
2 garlic cloves, chopped
5cm piece (25g) ginger, chopped
2 tsp mild curry powder
2 tsp chilli powder
2 tsp ground turmeric
2 tsp ground coriander seeds
2 tsp fennel seeds
2 tsp cumin
1 cinnamon quill
800ml coconut milk
4 cups (1L) chicken stock
400g can chickpeas, rinsed, drained
1 bunch broccolini, chopped
1 bunch kale, stalks removed, finely chopped
Baby shiso leaves, to serve

Method

1.

Heat the oil in a large cast-iron pan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned. Remove from pan using tongs and set aside.
2.

Reduce heat to medium-low and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.
3.

Return lamb to pan with spices, coconut milk and stock, and simmer gently for 3 hours or until lamb is tender. Add chickpeas, broccolini and kale, and cook for a further 4 minutes or until tender. Season.
4.

Serve topped with baby shiso.