Spiced lamb chapati bowl

1. Stack the chapatis on top of each other, roll up tightly and cut into 1cm ribbons. Cut the spring greens into 1cm ribbons too; set both aside. Cut the lamb into 2cm cubes. Heat 1 tsp oil in a sauté pan and cook the lamb until brown all over (2-3 minutes). Add the curry leaves and fenugreek; fry for 30 seconds, then stir in the curry paste and 1 tbsp water. Simmer for 2-3 minutes, until the lamb is just slightly pink in the middle, then transfer to a bowl and keep warm.

2. Heat the remaining 1 tsp oil in the same pan over a high heat. Add the onion and stir-fry for 3 minutes, then add the spring greens, carrots and 1 tbsp water; stir-fry for 2 minutes, until the greens have wilted. 

3. Reduce the heat, push the vegetables to one side and pour the beaten eggs into the space. Cook, stirring the eggs until almost set, then break them up and stir through the veg. Return the lamb to the pan and add the chapati ribbons. Stir until everything is coated with the curry sauce. Serve straight away or allow to cool and chill until ready to take outside later the same day.