Red Curry Lamb With Coconut

• 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

1. Place potato in a microwave-safe bowl. Cover with plastic wrap and microwave on High (100%) for 2 mins, or until partially cooked.
2. 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.

potatoes, peanut oil, lamb loin, onion, red curry, coconut cream, greek yogurt, lemon juice, mint, sesame seeds, long red chili, shredded coconut, rice

Taken from recipes-plus.com/api/v2.0/recipes/21264 (may not work)