Simple Kale and lamb stew

300 grams Halal Lamb neck cuts(National halal@tescos) abt

Marin8 lamb: tspn of; ginger grlic, salt, plain paprika powder

Marinate for lamb: quater tspn tumeric andcrushed black pepper

Half a pack (about 250 grams)Kale

2 medium white Onions

Salt,garlic,corriander powder to tastr

V Little bit Tumeric (quater tspn)

3 tablespoons Cooking oil

1 cup plain water (or less)

Some Hot Water(cover the kale completely) for blending the kale

Prep the kale:this comes in large pack,which needs sorting abit the stems/mids as some tougher parts remove,then chop finaly.prep the lamb cuts: marinate the neck lamb.briefly or can prep earlier e.g. overnight in fridge.(in the picture is the mango chutney,see sepr8 recipe)

Blanch the finaly choped kale and leave in hot water to soft abit. Prep the onions:remove skin then slice thinly,then can fry the onions in little cooking oil briefly then remove water from kale(pour it out).Add kale in the cooking pot with the onions,simmer briefly only, to keep it’s lovely green color,add bit of water about half a mug.also add in the spices.mix with your spoon.then place the marinated pieces of lamb over the kale and cover let simmer steam in the water and in own waters too.

Just keep watch until the lamb is cooked,greyish in color and the kale is ready.ot may have a soupy consistancy like a stew,depend on water added and needed.it may also be less soupy and more of dry.. bismillah enjoy with lovely rice or ugali.,or chapatiz. and relishes of choice.