750g lamb neck fillet
1 onion sliced
1 teaspoon garlic puree
½ teaspoon ginger puree
125ml double cream
1 teaspoon crushed chilli
Juice ½ lemon
Salt and pepper
3 tablespoons oil
½ teaspoon caster sugar
Slice lamb into long thin strips, Add oil to saucepan when hot
fry meat strips add onion and fry until translucent. Add rest
of ingredients and simmer until stock has reduced. In the mean
time make floured tortillas. Wrap cooked meat in tortilla so
you have a tidy parcel. Deep fry each parcel until golden
brown serve with boiled rice and chilli sauce.
