Instructions: In a heavy skillet, warm the oil, brown the lamb a few pieces at a time.

Turn the pieces frequently and regulate the heat so that they colour richly and evenly.

Add the onion, garlic and ginger root, stirring frequently to prevent them from sticking to the base of the saucepan. Reduce the heat and cook for 8 to 10 minutes or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the chillies, thyme, salt and a few grinds of black pepper. Cover tightly, and simmer the lamb in its own juices for 30 minutes or until reasonably tender. If necessary, stir in a little water. Add the green beans and potatoes and bring to a slow boil. Cover again. Reduce the heat to low and stir occasionally. Simmer for about 1 hour, or until the lamb and vegetables are tender but still intact.

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