Lamb, Kale, and Chickpea Curry
Lamb, Kale, and Chickpea Curry

Ingredients

Method

  • 2 tbsp oil
  • 500g lamb neck fillets, cut into 3cm cubes
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 3 tbsp curry paste
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of chickpeas
  • 75g kale, shredded
  • Salt and pepper
  • Rice or naan, to serve
  • Heat the oil in a large saucepan, and add the lamb chunks, onion, and garlic. Fry for 5 mins, to lightly brown. Add the curry paste and stir to coat, then add the tomatoes, chickpeas, and about 250ml of water. Mix well, and simmer for about 30 mins or until the lamb is very tender.
  • Season well, add the kale, and simmer for 5 mins more. Serve in bowls with rice or naan.
30 mins
4 serving
This recipe pairs perfectly with the Willunga 100 'Blewitt Springs' Grenache 2017 from McLaren Vale, Australia.

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