Lamb, kale & ginger curry

Lamb, kale & ginger curry

Slowly cooking lamb neck in a fragrant ginger and green chilli sauce renders it fall-apart tender. Add a creamy kale sauce and it’s a dinner you’ll make on repeat.

4.5 out of 5 stars(5) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook2 hrs 35 mins
  • Total time2 hrs 45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 600g lamb neck fillet
  • 3 tbsp ghee or vegetable oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 clove/s garlic, finely sliced
  • 40g ginger, peeled and finely chopped
  • 2 green chillies, finely sliced
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 2 onions, finely chopped
  • 1 tbsp tomato purée
  • 125g kale
  • Cooked basmati rice and/or naan breads, to serve


  1. Cut the lamb into 3cm chunks. Put a casserole dish or large saucepan over a high heat and add 1 tbsp ghee and the lamb. Season, then fry for 10 minutes until the lamb is browned all over. Transfer the lamb to a plate; set aside. Reduce the heat to medium and add the cumin seeds, cinnamon and bay leaf. Fry for 1 minute, then add the remaining 2 tbsp ghee, the garlic, ginger, ½ of the sliced chillies, the ground turmeric, chilli powder, garam masala and onions. Lower the heat a little more and sauté for 10 minutes until the onions are softening. Stir in the tomato purée, then add the browned lamb.

  2. Pour in 400ml water and season, then bring to the boil, cover and reduce to a simmer. Cook for 1½-2 hours, or until the lamb is tender and the sauce has thickened slightly. Remove the lid for the final 20 minutes of cooking if the sauce still looks thin.

  3. While the lamb is cooking, bring a large pan of water to the boil and cook the kale for 5 minutes. Drain and transfer to a bowl of cold water. Once the kale is cool, drain again and whizz in a blender until smooth, adding 1-2 tbsp water to make a thick purée. When the lamb is ready, stir in the kale purée. Cook for a further 5-10 minutes, uncovered, until the sauce is rich and thickened; season if needed. Scatter over the remaining sliced chillies and serve with fully basmati rice and/or naan breads.


Typical values per serving when made using specific products in recipe


3,249kJ/ 777kcals



Saturated Fat












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