Step 1

Heat the oil in a large cast-iron pan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned. Remove from pan using tongs and set aside.

Step 2

Reduce heat to medium-low and add onion, garlic and ginger, and cook, stirring, for 5 minutes or until softened.

Step 3

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

Step 4

Serve topped with baby shiso.