Minimally Invasive

I used the Singapore curry blend (which is more of a rub, really) from World Spice Merchants in Seattle, but feel free to use your favorite or, if you’re feeling adventurous, make your own!

4 lamb loin chops, about 1 lb. total
1 tablespoon ground curry
2 medium sweet potatoes
1 tablespoon olive oil
1 bunch kale, washed well and coarsely chopped
3 large cloves garlic, minced
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds, ground
1/4 teaspoon turmeric
red pepper flakes, to taste
1/4 cup chicken stock
salt and pepper, to taste

Rub lamb chops with ground curry and set aside. Heat grill.

Put a large pot of water to boil. Peel and cube sweet potatoes into 1/2-inch chunks and boil until tender, but not falling apart.

While potatoes are boiling, heat olive oil in large pot over medium-high heat until barely smoking. Add garlic and cook, stirring constantly, for about 30 seconds or until golden. Add cumin, coriander, and turmeric and cook, stirring, until fragrant. Add kale to pot and cook, stirring, until coated with oil and spices. Add red pepper, salt, and chicken stock, give it a good stir, and cover tightly with lid; cook for about 5 minutes or until kale is tender. (This may seem like a lot of spice for such a small amount of kale, but the potatoes will absorb some of the spices and will even things out in the end. Just trust me on this one.)

When potatoes have cooked through, add to kale mixture and cook until all of the chicken stock is absorbed.

For lamb chops, grill over medium-high heat to desired doneness. For medium-rare, cook chops to an internal temperature of about 140 degrees. Tent with foil for five minutes before serving.