Our tested Charred Lamb Flatbread: coconut, generous, and balanced with coconut and basil. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and basil 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. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the palm sugar and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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