1. Cook rice as directed on packet. When cooked refresh under cold water then drain well. Set aside.

2. Heat the oil in a large, non-stick frying pan. Cook the lamb, ginger and onions over a high heat until sealed and browned.

3. Remove from pan and set aside.

4. Return pan to the heat and add the peppers, beans and coconut. Stir-fry for 5-10 minutes until coconut is golden.

5. Return the lamb mixture to the pan along with the Major Lamb Stock Base Paste and the cinnamon. Cook stirring for 1 minute.

6. Stir in the rice and sultanas, lower the heat and cook for a further 5-10 minutes until the rice is hot and the peppers and beans are tender.