1. Place the diced lamb in a mari bag or bowl with 200g of the Sir Lankan Pan- Asian Base Paste and marinate for 24 Hours.
2. Heat the ghee in a large pan and add the onions and brown.
3. Add the lamb with it's paste and seal well.
4. Add the rest of the Sir Lankan Pan- Asian Base Paste and cook for 2 minutes.
5. Add the tomatoes, coconutmilk,peppers and stock and simmer until tender ( can be cooked in a slow cooker)
6. Serve with steamed rice and if desired some toasted coconut.