Lamb Fritters in coconut and thyme

Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the thyme and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.