Serves: 4

Prep time: 15 mins

Cook time: 3 hrs 20 mins

Ingredients

• 2 tbs coconut oil
• 4 frenched lamb shanks
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 5cm piece (25g) ginger, chopped
• 2 tsp each mild curry powder, chilli powder, ground turmeric, ground coriander seeds, fennel seeds and cumin
• 1 cinnamon quill
• 800ml coconut milk
• 4 cups (1L) chicken stock
• 400g can chickpeas, rinsed, drained
• 1 bunch broccolini, chopped
• 1 bunch kale, stalks removed, finely chopped
• Baby shiso leaves, to serve.

Method:

1. 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.
2. Reduce heat to medium-low and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.
3. Return lamb to pan with spices, coconut milk and stock, and simmer gently for 3 hours or until lamb is tender. Add chickpeas, broccolini and kale, and cook for a further 4 minutes or until tender.
4. Serve topped with baby shiso.