Instructions

Cut lamb brisket to fit in a skillet and sear it with butter until golden brown
Transfer brisket to a deep pan and season with salt and pepper
Add sliced carrots, garlic and onions to the skillet and sweat them in the same fat
Transfer sweated veggies to the pan with brisket
Add thyme and halved chili
Add water and season with salt to taste
Seal the pan with foil and slow cook at 205 F for 4 hours 30 minutes
Add kale to the pan 15 minutes before time’s up

This is a recipe by

Kirill Olkhovsky