Dice the Lamb and mix well in curry powder and oil, saute in vegetable oil until browned than add the shallots cut in half and add the ginger and curry paste. Saute until onion is browned, add quartered prunes and toss. Pour in the wine, cinnamon, orange zest, pulp and simmer. Boil the rice until cooked through meanwhile beat the eggs well, heat the oil in a saute pan and whisk in the eggs on high heat. Add the rice and toss, than pea,  sweet corn, spring onions, coriander and nuts tossing consistently.

Serves 2

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