Crush the mustard and coriander seeds together in a pestle, then transfer to a dry hot non-stick pan and cook until spices have infused (about 2 minutes).
Add the chopped onion, garlic, chillies and ginger with a little oil and cook for 5-6 minutes on a medium heat.
Then, add the lamb and cook for a further 5 minutes until the lamb is slightly brown.
Add the rest of the dry spices (turmeric, garam masala) and cook for another 2 minutes.
Then add the stock, lime juice, mango chutney, and salt and pepper to taste, and cook on a medium heat for approximately 30 minutes until the meat is tender (cooking time dependant on the cut of lamb used).
Finally add the coconut milk and desiccated coconut, cook for another 30 minutes to allow the flavours to infuse.
Serve with homemade naans and rice.Total cost £10.32, £2.58 per servingFigures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.