Step 1

Heat the oil in a deep frying pan over a medium-high heat, add the lamb and onion and cook for 8-10 minutes until the onions have caramelised.

Step 2

Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further minute.

Step 3

Stir in the coconut milk, beans, spring onions and stock, and simmer for 20 minutes until the lamb is tender. Season with fish sauce and lime juice, garnish with spring onions and serve with basmati rice.