Red Curry Lamb With Coconut

• 2 potatoes peeled and coarsely chopped
• 1 tablespoon peanut oil
• 1 1/4 pounds lamb loin sliced
• 1 onion halved and cut into wedges
• 2 tablespoons red curry paste
• 13 1/2 ounces coconut cream
• 1/4 cup greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh mint leaves
• 1 tablespoon sesame seeds toasted
• 1 red chili fresh long, thinly sliced
• 1/2 cup shredded coconut toasted
• 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 leaves, sesame seeds toasted, red chili fresh long

Taken from www.yummly.com/recipe/Red-Curry-Lamb-with-Coconut-1408496 (may not work)