Lamb Xacutti is a very popular Goan curry - tender lamb in a rich, meaty sauce with desiccated coconut. We have headed southeast and hopped over the 20 or so miles of ocean to borrow our Sri Lankan spice blend to make our version. It’s got a kick so don’t worry about adding any chillies unless you like it really spicy! serves 4-6

• 2 tbsp oil

• 1 carton Sri Lankan spice blend

• 300ml secret sauce

• 300ml water

• 700g diced lamb (any cut)

• 1 heaped tbsp desiccated coconut

• chopped coriander and rice to serve

1. Heat the oil in a large pan and fry the spices until fragrant.

2. Add the lamb and fry until browned.

3. Add the Secret Sauce and water, bring to the boil and simmer for about 2 hours or until the meat is really tender.

4. Half an hour before serving stir in the coconut.