In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, and cook for a minute or two.
Add the lamb mince and cook until the mince is cooked about 4-5 minutes. Add the korma paste and cook for 1 minute, taste and add seasoning. Stir in the tomato, coconut cream and water. Bring this to a boil and then simmer on low for 15- 20 minutes uncovered until the sauce has reduced.
Add the chopped bok choy and beans and cook for 4-5 minutes, until tender. Serve with rice or pappadams.
Keyword bok choy, brown onion, coconut cream, diced tomatoes, fresh or forzen green beans, garlic, korma paste, Lamb mince