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Crispy lamb with Spiced coconut lentilsÌý

• 500g lamb strips – ask your butcher
• 1 egg white
• 1 tablespoon soy sauce
• 1 teaspoon cumin seeds
• Cornflour for coating
• oil for frying

Whisk the egg white to loosen and stir in the soy and cumin seeds.

Coat the lamb in this and chill to marinate for at least an hour.

Take a sheet of parchment and place on a tray.

Toss the lamb in cornflour, shake off the excess and then place on tray. Leave for 20 minutes.

Set oven to 120oc.

Heat half a thumb nail depth of oil in a frying pan and heat over medium heat until a little piece of the lamb sizzles.

Add lamb to the pan – do not over crowd. Cook until crisp on both sides and then transfer to a tray and hold in the oven until you complete the cooking.

Drain on paper and serve.

You could substitute beef, chicken or pork strips.

Ìý

Spiced Coconut Lentils

• 200g red lentils
• 1 onion, peeled and chopped
• 1 tablespoon cooking oil
• 2 carrots
• 50g grated root ginger
• 1 teaspoon crushed fennel seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 stick celery, diced
• 1 tin coconut milk
• 250ml vegetable stock
• 200ml passata
• juice 1 lime
• handful fresh chopped coriander

Wash the lentils in a sieve under cold water and then place in a bowl and cover with cold water and leave for 10 minutes.

Peel the carrot into ribbons until you get to the middle piece. Chop it into dice and set aside the ribbons.

Cook the diced carrot, onion, celery and ginger in the oil over a low heat, covered, for about 10 minutes or until soft.

Add the spices and cook for 30 seconds. Add the coconut milk, stock and passata and bring to the boil.

Drain and add the lentils and simmer for 15 minutes. Add the carrot ribbons and simmer for a further 5 minutes or until lentils are just cooked.

Stir in the lime juice and coriander and serve.