Remove Silver Fern Farms Lamb Stir-Fry from the fridge and packaging.

Grind together the ancho chilli, red chilli and 1/2 tsp pepper in a mortar and pestle or spice grinder to make a paste.
Season with salt.
Rub the paste into the lamb
Allow to bloom and infuse at room temperature for 15 mins.

Mix all the coriander and lime dressing ingredients in a small jug or bowl, until well combined.
Season to taste.

Heat 4cm oil in a wide deep saucepan over high heat to 190°C.
Fry tortillas one or two at a time turning occasionally, until bubbled, golden and crisp (2-3 mins).
Remove with tongs and drain on paper towels.

Heat a frying pan with olive oil.
Fry the cherry tomatoes, until slightly blistered, about 2-3 mins.
Remove from pan and set aside.
In the same pan, on a med-high heat cook the lamb pieces, in batches until browned.
Turn to brown each side, about 1 min each side.
Transfer to a plate, cover loosely with foil and allow to rest for 5 mins.

Lay each crunchy tortilla on a serving plate.
Arrange a portion of the blistered tomatoes and lamb on each tortilla.

Garnish with avocado slices, lime wedge and fresh coriander, and a drizzle of the coriander and lime dressing.

Recipe from Silver Fern Farms