Begin by preparing your ingredients, top and tail the green beans then wash and leave to drain before then peeling and grating the fresh ginger. Slice the lamb into thin slivers then peel and grate the carrot and then remove the seeds and stalk of the chillies before removing the inner white structures and discarding then dicing. Continue by pouring 100 millilitres tamari (gluten free soy sauce) into a jug before adding the powdered fenugreek and mixing thoroughly.

Now you are ready to cook. Add and heat a dessert spoon of sesame oil to a large pan and, when hot, add and stir fry the lamb for 1 minute before removing to a plate taking care to leave as much of the oil in the pan as possible. Put the pan back on the heat then add the grated ginger, green beans and diced chillies then stir fry for 1 – 2 minutes before adding the rice wine. Stir thoroughly and allow to simmer for 2 -3 minutes before adding the Tamari sauce mix and then lowering the heat so the sauce is on a low simmer. Cook like this stirring regularly for 4 minutes before adding back the lamb and the grated carrot, stir and simmer for another 2 minutes then serve onto rice.