Trim the fat from the lamb and cut into thin strips (remember to thoroughly wash your hands after handling raw meat)· Peel the onion and finely chop · Peel and crush the garlic · Peel and finely grate the ginger· Wash corn and mangetout and cut in half· Wash, dry and roughly chop the baby spinach· Wash and roughly chop the coriander Cook the rice according to the packet instructions and set aside.
Heat the frying pan until smoking, add ½the oil, fry the lamb for 2 - 3 minutes until bringing to brown then stir in the curry powder, cumin, cinnamon, garlic and ginger.
Then remove the lamb from the pan when almost cooked, and place on a plate, cover with tinfoil.
Add and heat the remaining oil to a medium heat, then add onion and cook, stirring occasionally, for 5 minutes or until soft and golden.
Add the baby corn and mangetout.
Increase the heat, add the coconut milk and desiccated coconut.
Return the lamb to the pan and add the spinach.
Turn off the heat and add the coconut yogurt and coriander.
Season with black pepper.
Spoon rice into warm serving bowls and top the lamb and coconut flake.
Serves: 4
Cook: 15 mins
