1 ½poundsboneless lamb loincut into 1/2-inch-thick slices
½tspsat
4 tomatoeschopped, or 2 cups chopped canned tomatoes
Freshly ground black pepper
Instructions
Heat the oil in a wok or large heavy skillet overhigh heat. Add the onion, cardamon, cumin, garlic, and ginger and saute until the onion is translucent, about 3 minutes. Add the kale and saute until wilted, about 4 minutes. Remove from the pan with tongs and set aside
Add the lamb to the hot pan and stir-fry until browned on all sides. Sprinkle with the salt, add the tomatoes, and simmer for 5 minutes
Return the kale mixture to the pan and stir until heated through, 3 to 5 minutes. Season with pepper and remove from the heat