• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 fresh green chilies, deseeded and sliced

• 2 teaspoons chili powder

• 2 teaspoons garam masala

• 500 g/1 lb lean lamb, cut into 3.5 cm/1 1/2 inch cubes

• 1 tablespoon vinegar

• 1 teaspoon salt

• 2 tomatoes, skinned, deseeded and chopped

• 1 tablespoon coconut flakes, to garnish

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Method:

1. Heat the oil in a preheated wok or heavy-based frying pan. Add the onion, garlic, chilies and chili powder and stir-fry for 2 minutes.

2. Add the garam masala, cubed lamb, vinegar, salt and chopped tomatoes. Stir the mixture thoroughly.

3. Cover the wok and cook over a moderate heat for 30-40 minutes until the lamb is tender, adding a little water if it appears to be sticking to the base of the wok.

4. Transfer to a warmed serving dish, scatter with the coconut flakes and serve immediately.