SRI LANKAN LAMB AND MUSHROOM BLEND KOTTU

Ingredients

• 300g closed cup mushrooms, finely diced
• 500g lamb mince
• 4 tbsp vegetable oil
• 200g Sri Lankan curry paste
• 4 roti, rolled and sliced
• 1 large onion, diced
• 1 green pepper, deseeded and diced
• 2 eggs, beaten
• 2 large carrots, peeled and cut into strips
• 200g white cabbage, chopped
• Salt and freshly ground black pepper
• 2 spring onions, chopped

To serve

• Handful of chopped coriander
• Lime wedges

Method

1. Mix together the mushrooms and lamb in a bowl.
2. Heat 2 tbsp of oil in a wok and add the mushroom mix. Cook for 3 to 4 minutes, stirring constantly, until the mixture is browned all over. Add the curry paste and stir in thoroughly. Cook for a further minute, until the mixture is quite dry. Transfer to a bowl and set aside.
3. Add the rest of the oil to the wok and heat up. Sprinkle the roti onto the wok and fry for 3 to 4 minutes until browned and crisp. Set aside.
4. Add the onion and pepper and cook for about 3 minutes, stirring until soft. Add the eggs and stir rapidly to scramble them.
5. Add the carrot and cabbage and season. Cook for a further 2 minutes until soft.
6. Return the mushroom mix and roti to the pan and stir through. Season with salt and pepper and sprinkle over the spring onions.
7. Serve with torn coriander leaf and a squeeze of lime.