Heat the oil in a large pot and fry the onion until soft and golden browned.
Add the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce, the water and the orange juice, and stir well.
Add the shredded lamb to the pan and simmer for 5 - 10 minutes, until reduced and thickened. Add the juice of 1 lime and remove from the heat.
To make the salsa, finely chop the tomato, cucumber and chillies and mix well. Add a squeeze of lime juice and season to taste with salt and pepper.
Serve in toasted tortillas with the salsa plus mashed avocado, coriander, fresh limes and extra chillies.
Chef’s tip: you can use flour wraps instead of tortillas.