Lamb & Kale curry


  • Zest 1 lemon
  • 1 ½ tablespoon coconut oil
  • 1kg lamb shoulder, trimmed, diced into 3cm pieces
  • 4 cloves of garlic
  • 2-3 teaspoons ground turmeric
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 400g can chopped tomatoes
  • 1 ½ cups of vegetable stock
  • 350g Kale or spinach or combination – chopped
  • 1/3 cup (45g) slivered almonds
  • bowl roughly chopped carrot and zucchini


  • Grate lemon zest & set aside.
  • Finely chop garlic & set aside
  • Heat 1/2 of the oil in the pan & brown lamb in 2-3 batches depending on size of pan. Set aside.
  • Brown garlic with spices in remaining oil.
  • Add lamb, tin of tomatoes and stock. Simmer for at least 1 hour. With 20 minutes to go, add carrot, zucchini & lemon zest.
  • Place kale into serving bowl, pour over lamb mixture and stir. Sit until kale has wilted.
  • Serve curry on steamed brown rice/cauliflower rice with almonds sprinkled over the top.

This recipe would also translate well with a slow cooker.

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