Step 1

Heat the oil in a large saucepan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.

Step 2

Return lamb to pan with spices, coconut milk and stock, and simmer gently for 3 hours or until lamb is very tender. Stir in the amaranth and cook for a further 20 minutes or until almost tender. Add chickpeas, broccolini and kale, and cook for 4 minutes or until tender. Season.

Step 3

Serve soup topped with micro shiso.