Kale of the African kind
For 4 people
1. 500 g of lamb
2. 800 g of kale (washing and chopping) or canned
3. Carrots (cut small)
2. palm oil
3. Okraschottes (5) (cut small)
4. Salt, pepper, vegetable broth
5. couscous or rice
preparation
Boil 3/4 l of water, add the sliced lamb and an extra tablespoon of palm oil, tl salt, pepper and vegetable broth. After 15 minutes, add kale, carrots and okra and cook over low heat for 30 minutes, stirring occasionally. Serve the sauce with rice or couscous.
