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Method
Step 1
Preheat oven to 180°C. Heat the oil in a casserole pan. Add the lamb and cook, turning, for 5 mins or until browned. Add the marinade, onion, ginger, chilli, if using, chopped coriander roots and stems. Cook for 2 mins or until aromatic. Add the coconut milk and bring to the boil. Cover and bake for 1 1/2 hours or until lamb is tender.
Step 2
Add the sweet potato to the lamb mixture. Bake, covered, for 20-25 mins or until the sweet potato is tender.
Step 3
Meanwhile, heat the rice following packet directions.
Step 4
Finely chop half the coriander leaves and stir into curry. Divide rice and curry among serving bowls and sprinkle with remaining coriander to serve.
