1 Tbsp olive oil
1 1/2 lb lamb, diced cut into 2 inch cubes
1 medium onion, diced
2 cloves garlic, minced
3 medium golden potatoes, scrubbed and diced
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger or 1 tsp grated ginger root
1/4 tsp cayenne
1 1/2 cups chicken stock or vegetable stock
1 can (28 oz) crushed tomatoes
2 cans (15 oz size) chickpeas (garbanzo beans)
1 bunch kale, stem removed and coarse chopped
salt and pepper to taste
1/2 lemon, juiced
garnish with fresh chopped mint
In a large heavy skillet over medium heat, add oil and lamb and brown lamb quickly, then put in slow cooker.
In same skillet, add the onion and garlic and cook just for a minute or so until onion starts to soften slightly, then put in slow cooker.
Add remaining ingredients (EXCEPT lemon juice and mint).
Cook covered on LOW for 6 to 7 hours.
Sprinkle lemon juice and mint over individual servings.
Will serve 4.