From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
2 tblsp olive oil, plus a little extra
1 tblsp mild curry paste
450 g loin or leg of lamb (trimmed and cut into thin slices)
2 red peppers (cored, seeded and sliced)
1 red onion (thinly sliced)
25 g mixed salad leaves
juice of half a lemon
4 pitta bread or french stick (cut into 4 pieces)
4 tblsp greek style yoghurt or mayonnaise
salt and freshly ground black pepper
Place the olive oil and curry paste in a large bowl, add the lamb and mix well to combine, then season to taste. If time allows, cover with clingfilm and chill for up to 24 hours to allow the flavours to penetrate the meat.
Heat a large frying pan and stir-fry the marinated lamb for 2-3 minutes until just sealed and lightly golden. Add the peppers and onion, then continue cooking for another few minutes until the vegetables are just tender but the peppers still have a bit of crunch. Season to taste.
Mix the salad leaves in a bowl with a little extra olive oil and enough lemon juice to just coat. Pile into the pitta bread or pieces of French stick. Top with the lamb slices plus the pepper and onion mixture. Add a spoonful of Greek style yoghurt or mayonnaise to each one to serve.