Anglo-Asian Lamb Salad
I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just happened, one day, because of what I had in the kitchen, to bring the two together. Consider it an ovine reworking of those hot and sour beef salads of south east Asia. Redcurrant jelly stands in for the sweetness of jaggery or palm sugar and I use rice vinegar (always to hand in my store cupboard) instead of lime juice. And please read the Additional Information section at the end of the recipe before proceeding.
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