600 g (1 lb 5 oz) lamb neck fillet, cut into 2 cm (3/4 inch) cubes
1 onion, chopped
1 garlic clove, crushed
1 teaspoon peeled and grated fresh root ginger
2 tablespoons medium curry paste
1 large potato, peeled and cut into 2 cm (3/4 inch) cubes
1 large carrot, peeled and cut into 2 cm (3/4 inch) cubes
400 ml (14 fl oz) hot lamb stock
200 ml (7 fl oz) canned coconut milk
200 g (7 oz) frozen peas
small handful of coriander leaves, to garnish
steamed rice, to serve (optional)
Heat the oil in a large heavy-based saucepan, add the lamb, onion, garlic and ginger and cook over a high heat for 3–4 minutes, stirring frequently, until the lamb is browned and the onion is softened. Reduce the heat to medium, add the curry paste and cook, stirring, for a further 1–2 minutes.
Stir in the potato, carrot, stock and coconut milk and bring to the boil. Cook, uncovered, for 15–20 minutes or until the lamb and vegetables are tender. Stir in the peas 3 minutes before the end of the cooking time.
Ladle into warm bowls, scatter with the coriander leaves and serve with steamed rice, if liked.