Heat oil in a pot. Add the onion, cook until brown.
Then add the lamb and curry paste, stir, and cook over a medium heat. When the lamb is cooked, reduce heat to low and add the yoghurt, frozen peas, chopped mint leaves, chopped coriander leaves, and potatoes.
Simmer at lowest heat for at least one hour.
Serve with rice and condiments.
1 tbs canola oil
1 onion, chopped
500g diced lamb
1 x 50g packet Island Curries Khorma Style Paste
5 tbs natural yoghurt (we recommend Tamar Valley)
1 cup frozen peas
1 tbs chopped mint
1 tbs chopped coriander leaves
2 potatoes, peeled and chopped