Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.
Add the garlic and chilli, and cook for 1 minute. Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes before adding the cooked lamb and the sugar snap peas. Simmer for a further 10 minutes.
Meanwhile, cook the rice and the frozen beans in separate pans to pack instructions.
Serve the curry with the rice, green beans and yogurt on the side.
Recipe courtesy of Sainsbury's