2 tbsp vegetable oil
600g lean lamb shoulder, cut into strips
2cm fresh ginger, peeled and grated
1 red chilli, sliced
2 garlic cloves, finely chopped
1 organic lemon, juiced, with half the zest grated
A pinch of saffron threads
¼ tsp ground coriander
1 tsp ground turmeric
400ml lamb stock
300g canned coconut milk
150g frozen peas, defrosted
1 bunch spring onions, sliced
1 Heat the oil in a pan set over a high heat and sear the meat until dark brown on all sides.
2 Add the ginger, chilli, garlic, lemon zest, saffron and spices.
3 Deglaze the pan with the stock and stir in the coconut milk.
4 Season with salt and ground black pepper and simmer on a medium heat for 40 to 45 minutes.
5 Add the peas and the spring onions and simmer for a further 10 minutes.
6 Season with salt, ground black pepper and lemon juice before serving.