Liam’s Lankan Lamb


  • 500g lamb backstrap
  • 1½ red onions
  • 2 tomatoes
  • 2 teaspoons curry powder
  • 2 teaspoons marsala
  • lime juice
  • coriander leaves
  • little vegetable oil
  • coconut oil

Cut onions and tomatoes into eighths. Cook one onion, one tomato, curry powder, marsala, cumin, mustard, lime juice, and chilli in oil. Add thinly sliced lamb and cook. Add other onion and tomato and cook for a minute. Serve with rice and garnish with coriander.

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