Heat the oil in a pan and cook the onion
for 3-5 mins until soft. Add the lamb and
stir-fry for 5-7 mins until brown.
Stir in the
rice, curry paste, stock and coconut milk.
Bring to the boil, then turn down the heat
and simmer very gently for 10-12 mins
until the rice is tender and the liquid has
mostly been absorbed. Stir in the peas,
cook for 2 mins more, then squeeze over
the lemon, sprinkle over the coriander