1. Mix the minced lamb in a large bowl with the shallots, grated coconut, garlic, curry paste mint, fish sauce, corn flour & ginger and season well with salt and pepper. Form the mixture into ling sausages shapes.
2. Add the rapeseed oil to a large frying pan. Fry the lamb on a medium heat for 5-10 minutes or until they are brown all over.
* Alternatively, sear the lamb quickly in a very hot, ovenproof pan and transfer to the oven, (preheated to 200C/gas 7) for 10 minutes. Remove from the pan and leave to rest for a few minutes. Can also be cooked on the barbeque.
For the slaw:
1. Mix all ingredients in a bowl when the lamb is cooked and resting & season well.
