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. Serve with sliced red chilli (optional)