simple mexican salsa

tomatoes
red onion
lime juice
chili (if desired)
squeeze of lime
coriander

chop tomatoes, onion and coriander as chunkily or finely as you like. place in bowl and add lime juice and chili if desired. stir and set aside to allow flavours to intermingle.

~options~
substitute whatever you like for the tomatoes - try mango, orange, pineapple, cucumber, beans

lamb coconut curry with mango salsa

1kg lamb shoulder, fat trimmed, bone removed and cut into small chunks
1T oil
1T tumeric
1 red onion sliced into segments
1 can coconut milk
1 can chopped tomatoes
1 chicken stock cube
salt
1T sugar

~spice paste~
6 thai chilies
2 large chilies
1 red onion
2T oil
1 inch chunk peeled ginger
3 cloves garlic
1T cumin seeds
1t coriander seeds
1t fennel
1t mustard seeds
1/2t black onion seeds
6 peppercorns

~mango salsa~
1 ripe mango finely chopped
juice of half a lemon
1 red chili finely chopped
1/2 red onion finely chopped
1 small red pepper finely chopped
handful fresh coriander, coarsely chopped

~yoghurt & coriander~
natural yoghurt
handful of chopped coriander

Heat dried spices in pan then blend to a paste with other ingredients in a spice mill.
Toss lamb in tumeric and brown in oil heated in a pan. Add onion and soften for several minutes. Add spice paste and cook for a couple of minutes. Add all other ingredients, stir and cover and cook for 1-2 hours on a gentle heat, stirring occasionally.

Serve with basmati rice, salsa and coriander.