* 4 medium lamb chump chops
* 1 medium lime , thinly sliced
* 2 Tbsp olive oil
* 1 large onion, sliced
* 1 tsp brown sugar
* 1 medium red chilli, chopped
* 1 ¾ oz creamed coconut
* 5 fl oz water
* 1 medium mango , diced
* grated rind & juice of 1 lime

Step 1:
Marinade
First you need to marinade the lamb. Take a lime, grate the rind, then cut it in half and juice it. Mix the lime rind and juice with a tablespoon of oil, one large, sliced onion, one finely chopped red chilli, a tablespoon of curry powder and a teaspoon of brown sugar. Cut the lamb chops into strips, and coat them in the lime mixture. Cover the bowl and leave to marinade for at least half an hour.
Step 2:
Seal
When the flavour’s well soaked in, heat a tablespoon of oil in a pan, add the marinated ingredients and fry on a high heat until the lamb is sealed.
Step 3:
Simmer
Dissolve 50g of coconut cream in 150ml of water, and stir this liquid into the pan. Simmer the meat for 35 minutes, stirring occasionally, until it’s almost tender.
Step 4:
Fruit
Dice a mango, slice another lime, and add the fruit to the pan. Cook for a further 5 or 10 minutes until it’s all heated through.
Step 5:
Serve
Spoon the curry out into a dish and garnish with a twist of lime. Serve it with naan bread and traditional indian chutneys.

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