Lamb And Potato Curry

• 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

1. 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.
2. Return lamb to pan. Add stock. Bring to a boil. Reduce heat to low. Simmer, covered, for 15 mins.
3. 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.

vegetable, lamb shoulder, onion, baby potatoes, sweet potatoes, curry powder, garlic, chicken stock, coconut milk, green beans, frozen peas, cilantro, almonds

Taken from recipes-plus.com/api/v2.0/recipes/23921 (may not work)