Step 1

Heat oil in a large heavy-based saucepan. Add onion, mushrooms and spices. Cook, stirring occasionally for 5 minutes or until onions and mushrooms have softened.

Step 2

Crumble in lamb mince and cook for 7 minutes or until mince is browned, breaking up the mince with a wooden spoon. Stir in paste, chilli, sugar, tomatoes and 125ml (1/2 cup) water. Bring to a simmer and cook, stirring occasionally for 25 minutes or until lamb mixture has thickened slightly. Stir in beans and coriander and season to taste.

Step 3

To serve, divide steamed rice and snake beans among four plates. Top with chilli lamb and scatter with extra coriander leaves.