Lamb rendang

Ingredients

• 2 tablespoons oil
• 500 grams diced lamb
• 1 onion, sliced thinly
• 2 cloves garlic, crushed
• 1/4 cup rendang curry paste
• 2 70ml can coconut milk
• 1 cup vegetable stock
• 2 carrots, halved, sliced
• 1 small eggplant, chopped
• 200 grams green beans, trimmed, chopped
• steamed rice, to serve
• Papaya sambal
• 3 cups thinly sliced papaya
• 1/2 cup brown sugar
• 4 green onions, sliced diagonally
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 tablespoons fish sauce
• 2 birdseye chillies, finely sliced
• 1 lemon, juice