Red Curry Lamb With Coconut - cooking recipe

Ingredients

2 None potatoes, peeled and coarsely chopped
1 tbsp peanut oil
1 1/4 lb lamb loin, sliced
1 None onion, halved and cut into wedges
2 tbsp red curry paste
1 (13.5 oz) can coconut cream
1/4 cup Greek yogurt
2 tbsp lemon juice
2 tbsp fresh mint leaves
1 tbsp sesame seeds, toasted
1 None fresh long red chili, thinly sliced
1/2 cup shredded coconut, toasted
None None cooked rice, to serve

Preparation

Place potato in a microwave-safe bowl. Cover with plastic wrap and microwave on High (100%) for 2 mins, or until partially cooked.
Heat a wok or large frying pan over medium-high heat. Add oil then stir-fry lamb, in batches, for 2 mins, or until seared. Set aside. Add onion and stir-fry for 2 mins. Add curry paste and stir-fry for 1 min, or until fragrant. Add coconut cream and potato and simmer for 3 mins. Return lamb to pan and simmer for 5 mins, or until potato is tender. Remove from heat. Combine yogurt and lemon juice add to curry. Garnish with mint, sesame seeds, chili and coconut. Serve with rice.