Ready in just 15 minutes, this big pot of tender lamb and golden potatoes is a true curry in a hurry.

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 2 teaspoons extra light olive oil

• 750g lamb eye of loin (backstrap)

• 2 teaspoons red curry paste

• 1 x 400ml can coconut milk

• 125ml (1/2 cup) Massel chicken style liquid stock

• 90g (1/3 cup) crunchy peanut butter

• 1 x 410g can Baby Potatoes, drained, rinsed

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 1 cup fresh basil leaves

• Steamed jasmine rice, to serve

Method

• Step 1

  Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.

• Step 2

  Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

• Step 3

  Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.