Lamb curry with jacket sweet potatoes

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add korma paste and cook, stirring, for 1 minute or until fragrant. Stir in lamb, then add stock. Bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 1 hour or until lamb is tender. Stir in coconut milk and green beans, then simmer for 10 minutes or until tender.
2. Meanwhile, preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Place sweet potatoes on prepared tray. Prick each a few times with a fork, then bake for 1 hour or until tender. Cut sweet potatoes in half lengthways and place cut side up onto serving plates. Using a fork, slightly rough up the flesh.
3. Spoon curry mixture over sweet potatoes, top with yoghurt and serve.