The secret to making this recipe taste great lies in the curry powder or paste that you use. Many are hot with no flavour, so experiment around. If you cannot find bok choy for this recipe, which is now pretty much everywhere, use Shanghai cabbage or even Peking cabbage.

Ingredients

• 2 tblsp oil
• 1 onion, peeled and finely sliced
• 2-3 tsp minced fresh garlic
• 1-2 tsp minced fresh ginger
• 350-450 grams minced lean lamb
• 1 tbsp flavoursome curry powder or paste
• 225 gram can crushed pineapple, well drained
• 250-350 grams bok choy, wash and finely sliced
• 1 carrot, finely sliced or peeled
• 2 cups mung bean sprouts
• 2 tbsp dark soy sauce
• 1 tbsp honey
• chilli or plum sauce to accompany
• ½ cup roasted unsalted peanuts, roughly chopped

Method

1. Heat half the oil in a frying pan and cook the onion, garlic and ginger over a moderate heat until well softened. Set aside.
2. Add the remaining oil to the pan and add the minced lamb and cook over a high heat braking up the mince as it cooks. This may be best done in two batches.
3. Add the curry powder and cook a further minute.
4. Return the onion mixture to the pan with the pineapple, carrot, mung beans, bok choy, soy sauce and honey and toss quickly until the vegetable have just wilted and the mixture is hot. Stir in the peanuts and season with salt and pepper.
5. Serve in bowls or wrapped inside the egg net omelet. Add your favourite chilli or plum sauce on the side.

Egg-net omelette

1. Beat 3 eggs and 1 tsp salt together. Cover and set aside for 30 minutes.
2. Heat a little oil in the base of a non-stick frying pan or omelette pan.
3. Drizzle the egg mixture over the base of the hot pan to make a net-like pattern. Cook for about 30 seconds and then flip and cook only a few seconds longer until the omelet has set. Set aside and keep warm in a low oven, while you cook the remaining mixture.