Serves 4

INGREDIENTS

275g leg of lamb and sliced
30g Karimix Tamarind Chutney
Salt and pepper to taste
1 tsp oil
½ lemon juice and zest

METHOD

1. Mix Karimix Tamarind Chutney with lemon zest, salt and pepper together in a bowl.
2. Add lamb slices and leave to marinade for an hour.
3. Heat up a frying pan. Add oil and add lamb mixture in, stirring until cooked.
4. Squeeze half a lemon over it and stir well.
5. Reduce heat and simmer until sauce is reduced by half.
6. Serve over a bed of stir fry peppers with Karimix Mango Chutney (See RED & GREEN PEPPER SALAD recipe) and crispy vermicelli.

With thanks to Karimix UK Ltd