Mix the Garam Masala, yoghurt, ginger, garlic and lemon juice together. Toss the diced lamb in the marinade and set aside while you prepare the salad.

Boil the jug and cover the coconut in a small bowl. Set aside. Slice the beans in half, longways. Blanch the beans for 2-3 minutes. Drain the beans and set aside too cool.

Heat a frypan on a medium heat. Add the almonds and toss slightly to brown. Set aside. Add the lamb to the pan and cook for 3 -4 minutes. While the lamb is cooking, drain the coconut and cool under running water and continue to drain. Mix the beans, spinach, and coconut together and place on a serving plate. Place the lamb on top and dress with tzatziki dip.