Lamb Shank, Turmeric, Kale and Chickpea Curry

It’s that time of the year again – it’s autumn curry time!

This new recipe was absolutely delicious and definitely hits the spot, warming you up with great hearty flavours.

Ingredients

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 and cook, stirring for 5 minutes or until softened. Add Shemins Curry Paste and Shemin’s Turmeric Powder with a splash of water and simmer for a minute.

  3. Return the lamb to the pan and add Shemin’s Cassia Cinnamon Bark, coconut milk and stock. Simmer gently for 3 hours or until the lamb is tender. Add the chickpeas, broccolini and kale and cook for a further 5 minutes or until tender. Season to taste. Serve with boiled rice or Shemin’s Indian Breads.

    Tip: You can cook this dish in a slow cooker for 6 hours on low or 4 hours on high. It also can be done in the oven at 170°C for 3 hours or until the lamb is tender, adding water if the curry gets too dry.

Serves 4

Products used in this recipe