Foodie Friday: A traditional winter favourite meets today’s super foods in a delightful fusion of flavours. Try this Lamb Shank, Turmeric, Kale and Chickpea Curry for something a little bit different.

Prep: 15 Mins
Cook: 3 Hrs and 20 Mins
Servings: 4


  • 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



      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. Season.
      4. Serve topped with baby shiso.