Coconut Lamb Curry

If I could eat Indian curries and / or coconut every day, I would be one happy girl.  I know there are some shortcuts taken in this recipe compared to 'real deal' Indian, but this dish fits the bill for easy, quick, and delicious.  

2 T. coconut oil or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 T. fresh ginger, minced
1 lb. lean ground lamb
1 1/2 T. curry powder
1 medium sweet potato (1/2 pound), peeled and diced into 1/2" cubes
1 14-ounce can unsweetened coconut milk
1 c. chicken stock or low-sodium broth
kosher salt and freshly ground pepper to taste
​1/2 c. frozen baby peas, thawed
1/3 c. coarsely chopped cilantro

Heat a large, deep skillet over med-high heat; add oil.  Add the onion, garlic and ginger and cook until barely softened, about 4 minutes. Add the lamb, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Remove from heat and sprinkle with cilantro.