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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box