Lamb chilli fry

A classic starter with hints of coconut and curry leaves

Indian name: Chilli Bhuna Gosht

What you need:

• 1½ tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp ginger, chopped
• 1 green chilli, chopped
• 10 - 12 curry leaves
• 200g onions, sliced
• 2 tbsp Patak's Madras Curry Paste
• 1 tbsp tomato purée
• 500g lamb loin, trim the fat and cut into strips
• 2 tbsp fresh coconut, grated
• 1 tbsp fresh coriander, chopped
• 1 tbsp lime juice

What you do:

1. Heat the oil in a frying pan on a moderate heat and add the mustard seeds. When they begin to crackle add the ginger, green chilli, onions and curry leaves and continue to fry for 1 minute.
2. Add the Patak's Madras Curry Paste and fry for 2 - 3 minutes. Add the tomato purée and continue cooking for a further minute. Add the slices of lamb and stir fry on a high heat. After a few minutes the lamb should be sealed, then add the fresh coconut and stir well. Turn down the heat to medium and cook for 3 more minutes, or until cooked to your liking.
3. Stir in the fresh coriander and lime juice, adjust the seasoning and serve hot on a bed of crisp salad leaves.

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