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Tamarind and coconut lamb and vegetable stir-fry

Tamarind and coconut lamb and vegetable stir-fry comes together with Vegetable Oil, Garlic Roughly Chopped, and Fish Sauce. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 clove
• 2 tbsp

Method (preview)

1. 1

   Tender lamb fillets are a snap to cook, and the sweet coconut and tangy tamarind make this stir-fry sensational.

2. 2

   Heat a frying pan until hot, add one tablespoon of the oil and fry the lamb on all sides until browned.

3. 3

   Remove from the pan and set aside.

4. 4

   Heat a wok until hot, add the remaining oil, then add the chillies, garlic, ginger and spring onions and stir fry for one minute.

5. 5

   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.

6. 6

   Cut the lamb into thick slices then add to the vegetables and toss through to combine.

7. 7

   Cook for one more minute then remove from the heat and add the mint, coriander and mizuna leaves and toss to combine.

8. 8

   Add the lime juice and check the seasoning.

9. 9

   To serve, lay a banana leaf into each of four soup plates then spoon the stir-fry on top.