Choila Spicy Lamb Salad


Preparation time: 8 minutes

Cooking time: 5 minutes

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Serves: 4 people

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  1. Heat a non-stick pan until it’s smoking hot, then add the slices of meat in one layer. Cover the pan and cook for 1 to 2 minutes on a low to medium heat. Turn the meat over and cook for a further 2 minutes, until the meat is cooked but still a little pink in the centre. Remove from the pan and cut into bite-sized pieces, then set aside in a medium-sized bowl. 
  2. Add the oil to the pan and let it get hot, then fry the fenugreek seeds, if using, for 5 seconds in order to release the flavours, then add the onion, chilli, turmeric, salt, cumin and coriander. Stir and cook for 1 minute, then scrape the mixture into the bowl with the cooked lamb pieces. 
  3. Mix thoroughly, add the lemon juice and mix again. Finish the dish with the chopped fresh coriander and mint. Serve warm or cold.

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