Yoghurt Cumin Lamb with Spiced Kale
I finally found a good use for kale!
Lamb is marinated in natural yoghurt, toasted cumin seeds, ground turmeric, ground coriander and garam masala, about a half tsp of each powder and heaped tsp of seeds per small tub of yoghurt.
For the kale I cooked a tsp each of yellow mustard and coriander seed in olive oil until they started to pop, then added 2 dried chillies a heaped tbs of grated ginger and half a tsp of garam masala and ground coriander, after the smell gets good, a minute or so, toss in a heap of shredded kale and a good dash of water, cover and cook for 2 minutes, stir then 2 more minutes or until you are happy with it. When off the heat add the juice of a lime and some chopped coriander to serve. .
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