Methods

1. Heat the oil in a frying pan on a moderate heat and add the mustard seeds.  When they begin to crackle add the ginger, green chilli, onions and curry leaves and continue to fry for 1 minute.
2. Add the Patak's Madras Paste and fry for 2 - 3 minutes.  Add the tomato purée and continue cooking for a further minute.  Add the slices of lamb and stir fry on a high heat.  After a few minutes the lamb should be sealed, then add the fresh coconut and stir well.  Turn down the heat to medium and cook for 3 more minutes, or until cooked to your liking.
3. Stir in the fresh coriander and lime juice, adjust the seasoning and serve hot on a bed of crisp salad leaves.