Cold lamb curry

1. Heat oil in a large frying pan or saucepan on high. Sauté onion, curry paste, garlic and ginger for 30 seconds, until fragrant.
2. Stir in tomatoes, coconut cream, zucchini and carrot. Bring to boil, reduce heat and simmer for 1 minute. Season to taste.
3. Add lamb and beans. Simmer, stirring, for 2-3 minutes. Serve with rice, mango chutney and naan bread.

Tips:

In pictures: Six ways with roast lamb