Heat the oil on medium in a wok or similar & add the lamb, cook for 5 minutes or until lightly browned then remove with a slotted spoon & place into a dish. Now add the onions & cook til lightly charred. Dissolve the stock cube in a mug of hot water & add to the pan along with the marinade, tomato purée & coconut cream, mix well & bring to a slow simmer. Add the mushrooms and turn down the heat to its lowest setting now return the lamb with all the juices back to the pan. 

After 30 minutes add the green beans and cook for another 30 minutes. 

Serve with plain boiled rice, naan & garnish with fresh coriander if desired!

NOTES

The longer you leave to slow cook this recipe the more delicious it gets! if you can wait, cook for longer on a very low heat stirring occasionally & if it becomes a little dry, add water to your desired consistency

Try replacing the lamb for beef … equally as delicious or make vegan by replacing the meat with all of your favourite veggies!