Ingredients

· 1 tablespoon vegetable oil

· 500 g lamb fillet, diced

· 1 onion, chopped

· 1 garlic clove, crushed

· 1 teaspoon grated fresh ginger

· 2 tablespoons mild curry paste

· 1½ cup Massel beef stock or water

· 1 potato, peeled, cut into cubes

· 1 carrot, peeled, chopped

· ½ cup frozen peas

· 200 ml coconut milk

· Coriander leaves, to garnish

· Steamed brown rice, to serve

Method

Heat the oil in a large saucepan over high heat, then add the lamb and let it turn brown in batches. Remove the meat and set aside. Reduce the heat to medium, add onion, garlic and ginger to the pan and cook, stirring, for about five-six minutes. Add the curry paste and cook, stirring, for two minutes. Return lamb to the pan, then add the beef stock and bring it to boil. Reduce the heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes. Garnish the dish with fresh coriander leaves and serve piping hot with rice.