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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.
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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.
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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.
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.
