• 1 pound ground or minced lamb shoulder or leg
• 2 large onions, quartered and thinly sliced
• 2 Tbspns fresh ginger, minced or finely grated
• 1 medium clove garlic, minced
• 1 Tspn garam masala
• 8 cups fresh kale, finely chopped
• 6 cups sweet potatoes, cut in to 1 inch cubes
• 2 cups chicken stock or water
• 3 Tbspns extra virgin olive oil
• sea salt and white pepper to taste

Prepare all the vegetables by chopping and have ready.  Heat olive oil in a medium non stick large size braising pot or skillet. Sauté onion, garlic, ginger and lamb in olive oil over medium heat for about 5 minutes, stirring frequently. Add garam masala, mixing well for about half a minute. Add chicken stock or water and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepper.  Makes 6 servings.