Lamb baduma with coriander leaves

This is a Sri Lankan equivalent of a South East Asian stir-fry.

2 tablespoons coconut oil or vegetable oil

½ teaspoon fenugreek

10 cm (4 in) piece of rampe (pandanus leaf)

10 curry leaves

2 cups thinly sliced onion – about 3 onions

1 teaspoon minced garlic

1 teaspoon minced ginger

1 green chilli, thinly sliced

500 g (1 lb 2 oz) lamb, in thin strips

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

½ cup chopped coriander (cilantro) leaves

Spice mixture

1 tablespoon Roasted Curry Powder

½ teaspoon sweet paprika

¼ teaspoon ground turmeric

¼ teaspoon chilli powder

2 tablespoons water

Mix spices with water to form a paste. Set aside.

Add oil to a pan over medium heat. Add fenugreek, rampe and curry leaves and cook for 20 seconds. Add the onion, garlic, ginger and chilli and sauté for 2 minutes until golden brown. Add the spice paste to the pan, stir thoroughly and cook until the spices release aromatic aromas – about 5 minutes. Add lamb, salt and pepper and sauté until lamb is cooked and tender, stirring continuously – about 15–20 minutes.

Stir through lemon juice and coriander (cilantro) leaves. Remove from heat and serve with roti, bread or rice, or a vegetable curry.

Serves 4–6.