Heat oil in saucepan over high heat and brown the lamb in batches. Remove and set aside.
2.
Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring 5-6 min. Add paste and cook, stirring 2-3 min.
3.
Return lamb to pan, add stock and bring to a boil. Reduce heat and simmer 30 min. Add potato, carrot, peas and coconut milk and cook for additional 25 min.
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