Lamb Chowder in cumin and garlic

Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the black beans and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.