Indian Spiced Lamb with Kale
A version of Methi Gosht
Ingredients
- 2 tbsp coconut oil
- 1 medium onion roughly chopped
- 3 garlic scapes roughly sliced
- 1 inch ginger root finely chopped
- 1 pound ground Lamb
- 2 teaspoons ground cumin
- 1 tbsp ground coriander
- 1/2 teaspoon tumeric
- 1/2 teaspoon hot chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup vegetable stock
- 2 sweet potatoes medium dice
- 1 cup carrots medium dice
- 1 cup bell peppers, any color medium dice
- 2 cups fresh kale leaves medium chop
Instructions
- In large, deep skillet, heat coconut oil over medium heat. Add onion, garlic snapes and ginger. Stir for 3 minutes until onion begins to cook.
- Add ground lamb and all spices through bay leaf. Stir and cook for 5 minutes to release spice oils.
- Add potatoes, carrots and peppers to skillet. Add 1/2 cup vegetable stock. Stir to combine. Cover with lid and cook for 15 minutes until vegetables are tender.
- Pour remaining vegetable stock into skillet. Add fresh kale. Stir to combine. Cover and cook for additional 5 minutes. Do a final taste at the end and add more salt/pepper if needed.
- Serve over hot Basmati rice.
Notes
If you are not a fan of Lamb, ground Turkey or Chicken could be used. You can use 2-3 cloves of regular garlic instead of garlic scapes. Add as much of the vegetable stock as you would like to make a bit of sauce. You could also substitute coconut milk if you wanted to produce a creamy sauce for the dish. If you like spice, feel free to add hot red pepper flakes, cayenne pepper, or serve with Sriracha sauce at the table.
Tried this recipe?Let us know how it was!