- 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
- 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.