Tender lamb fillets are a snap to cook, and the sweet coconut and tangy tamarind make this stir-fry sensational.
2 lamb fillets, trimmed
sea salt and freshly ground black pepper
2 tbsp vegetable oil
2 red chillies, finely shredded
2 cloves garlic, roughly chopped
5cm/2in piece ginger, roughly chopped
6 spring onions, sliced
1 leek, sliced
150g/5½oz spring cabbage, finely shredded
4 tbsp tamarind paste
200ml/7fl oz coconut milk
2 tbsp fish sauce
3 tbsp roughly chopped mint leaves
3 tbsp roughly chopped coriander leaves
75g/3oz mizuna leaves
1 lime, juice only
banana leaves, to serve
Season the lamb fillets with salt and black pepper.
Heat a frying pan until hot, add one tablespoon of the oil and fry the lamb on all sides until browned. Remove from the pan and set aside.
Heat a wok until hot, add the remaining oil, then add the chillies, garlic, ginger and spring onions and stir fry for one minute.
Add the leek and spring cabbage and stir fry for another two minutes then add the fish sauce, tamarind paste and coconut milk and bring to a simmer.
Cut the lamb into thick slices then add to the vegetables and toss through to combine.
Cook for one more minute then remove from the heat and add the mint, coriander and mizuna leaves and toss to combine. Add the lime juice and check the seasoning.
To serve, lay a banana leaf into each of four soup plates then spoon the stir-fry on top.
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