Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
Heat the oil in a large pan. Toss the chopped lamb in the cornflour, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I’m a bit too lazy for that. I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you’ll get a nice dark colour on the lamb. The lamb will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
Once the lamb has cooked for 5 mins, turn down the heat a little and add in the curry paste. Give it a stir to coat the lamb and let it cook for a couple of minutes. Then add in the beef/chicken/lamb stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160c/320f). Give it a stir every so often. If it’s starting to look dry you can add in some more stock or water.
After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 mins until the potatoes are tender (this is a good time to start cooking your rice too).
After the potatoes have cooked for 25 minutes, add in the green beans. Stir and cook for 5 minutes, then turn off the heat (or take out of the oven) and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.
Any leftovers can be cooled, covered and frozen. Defrost thoroughly and reheat until piping hot in the microwave or in a pan..Nutritional Information is per serving, without boiled rice.