Heat oil in a large heavy-based saucepan. Add onion, mushrooms and spices. Cook, stirring occasionally for 5 minutes or until onions and mushrooms have softened.
Grumble in lamb mince and cook, breaking up the mince with a wooden spoon, for 7 minutes or until mince is browned. Stir in paste, chillies, sugar, tomatoes and 125ml (½ cup) water. Bring to a simmer and cook, stirring occasionally, for 25 minutes or until lamb mixture has thickened slightly. Stir in beans and coriander. Season to taste.
To serve, divide steamed rice and sneak beans among four plates. Top with chilli lamb and scatter with extra coriander leaves.
If you like, substitute chilli with red capsicum and Swiss brown mushrooms with button mushrooms.
This is a great snack for kids. Served the next day cold, rolled up in flat bread with chopped tomatoes and lettuce.