Heat the curry paste in a large
frying pan until it is fragrant. Add
the onion, garlic and lamb, then
cook for 15 mins until the mince
is really broken down and the
onions are soft. Add the frozen
peas and some seasoning, cook
for 2 mins more, then scatter
over half the coriander.
Meanwhile, cook the rice
following pack instructions.
Make the salad by mixing the
remaining coriander with the red
onion and tomatoes. Add some
seasoning, then serve with the
curried lamb & peas and rice.