New Zealand - Honeyed Kiwifruit Lamb - cooking recipe

Ingredients

600 g lamb, lean, trim (rump, leg steaks, cut in thin strips)
2 limes, juiced (or lemons)
2 garlic cloves, peeled and crushed
2 kiwi fruits, peeled and thinly sliced
1 tablespoon liquid honey
Salsa
140 g walnuts
2 limes, juice of
485 g pear halves, drained, chopped
1/2 cucumber, seeds removed, thinly sliced
4 kiwi fruits, peeled, thinly sliced
2 tablespoons mint, fresh, chopped
1 red onion, finely diced
2 tablespoons coriander, fresh chopped
1 teaspoon curry powder
125 ml yoghurt, plain
12 pappadams (1 packet restaurant size)

Preparation

Mix together the lime juice, kiwifruit, honey, and garlic, add the lamb and marinate 2 - 6 hours.
Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs, season with salt and pepper to taste.
Fry the curry powder in a little oil until fragrant, add the lamb and saute until golden but still pink inside (3 - 5 minutes). Let rest in a warm place 5 minutes.
To Serve: Allow 2 poppadums per person.
Layer poppadums with equal quantities of pear salsa and lamb, drizzle with a little of the kiwifruit pan juices and some natural yoghurt.