Ingredients

• 2 lamb fillets
• trimmed
• sea salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 red chillies
• finely shredded
• 2 cloves garlic
• roughly chopped
• 5cm/2in piece ginger
• roughly chopped
• 6 spring onions
• sliced
• 1 leek
• sliced
• 150g/5½oz spring cabbage
• finely shredded
• 4 tbsp tamarind paste
• 200ml/7fl oz coconut milk
• 2 tbsp fish sauce
• 3 tbsp roughly chopped mint leaves
• 3 tbsp roughly chopped coriander leaves
• 75g/3oz mizuna leaves
• 1 lime
• juice only
• banana leaves
• to serve

Directions

• Season the lamb fillets with salt and black pepper.
• Heat a frying pan until hot
• add one tablespoon of the oil and fry the lamb on all sides until browned. Remove from the pan and set aside.
• Heat a wok until hot
• add the remaining oil
• then add the chillies
• garlic
• ginger and spring onions and stir fry for one minute.
• Add the leek and spring cabbage and stir fry for another two minutes then add the fish sauce
• tamarind paste and coconut milk and bring to a simmer.
• Cut the lamb into thick slices then add to the vegetables and toss through to combine.
• Cook for one more minute then remove from the heat and add the mint
• coriander and mizuna leaves and toss to combine. Add the lime juice and check the seasoning.
• To serve
• lay a banana leaf into each of four soup plates then spoon the stir-fry on top.