Quick fried lamb fillet in Indian pickle recipe

250g lamb fillet
1 jar of any Indian pickle you like. Brinjal (aubergine) works very well.
2 large shallots peeled and quartered.
1 red pepper deseeded and quartered.
4 cloves garlic, crushed.
1 red chilli, optional, halved.
Freshly grated ginger.
Juice of 1 lemon.
Coriander leaf finely chopped.
Corn oil.
Glass of dry white wine.
Sea salt flakes and freshly ground black pepper.
Serves 2.

Put lamb in a bowl and cover with the pickle. Heat a heavy bottomed pan and add a tablespoon of the oil. Add the shallots stirring constantly until browned all over. Add red pepper, chilli, ginger and garlic, turn down heat, season and cook gently for a few minutes. Put this pan into a hot oven, then start with the lamb but don't forget to stir the veg occasionally. Next get another pan and heat without any oil. Put lamb in, fat side down and let the fat brown, turn over and brown the other side. Pop lamb into a hot over for about 5 minutes, longer if you prefer but overcook at your peril. Bring out of oven and allow to rest for a couple of minutes. Add lemon juice and coriander to vegetables. Carve lamb, spoon over any residue in the pan, garnish with chopped coriander then serve with vegetables, steamed basmati rice (coconut rice works really well too). Nan bread or flat bread and homemade raita.