Lamb And Potato Curry - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
1 1/3 lbs lamb shoulder, cubed
1 large onion, cut into thin wedges
4 None baby potatoes, cut in half
1 lb sweet potatoes, peeled and cut into 1-inch pieces
1 1/2 tbsp mild curry powder
2 cloves garlic, crushed
1 cup chicken stock
1 cup coconut milk
7 oz green beans, trimmed and cut into 1-inch pieces diagonally
1 cup frozen peas
1/2 cup chopped cilantro
2 tbsp sliced almonds, toasted

Preparation

Heat oil in a large skillet on medium heat. Cook lamb, in batches, for 1-2 mins or until seared. Transfer to a heatproof bowl. Add onion, potatoes and sweet potatoes to pan; cook and stir for 4-5 mins or until golden brown. Add curry powder and garlic; cook and stir for 1 min or until fragrant.
Return lamb to pan. Add stock. Bring to a boil. Reduce heat to low. Simmer, covered, for 15 mins.
Stir in coconut milk and green beans. Simmer, uncovered, for 15 mins, adding peas during last 3 mins. Remove from heat. Season with salt. Stir in 1/2 the cilantro. Sprinkle with almonds and remaining cilantro. Serve with rice and yogurt.