1.
Rub your lamb with garlic, ginger, turmeric, chilli powder, garam masala and salt.
2.
Heat 1 tbsp olive oil in a large pan over medium high heat.
3.
Once hot, add the lamb and sear each side (about 2 mins per side). Set lamb aside.
4.
Add the onion and cook for 2 minutes.
5.
Add in the coconut milk, almond flour, garam masala, cumin, coriander powder, cinnamon and chilli. Stir to combine.
6.
Return the lamb to the pan, cover with a lid and simmer for about 20 mins.
7.
Remove the lid and raise the temperature to a low boil. Add the mushrooms and green beans and cook for another 5 mins.
8.
Stir in the yogurt and serve immediately.
