Step 1 Spray a large saucepan with oil and place over high heat. Cook lamb in batches for 2–3 minutes, until browned. Remove from pan and set aside.
Step 2 Return pan to medium heat and spray with a little more oil. Add onion, carrot, zucchini and celery and cook, stirring occasionally, for 6-7 minutes, until softened. Add garlic and paprika and cook, stirring, for 1 minute. Add tomato paste. Cook for 1–2 minutes.
Step 3 Add tomatoes and 2/3 cup water. Bring to the boil. Add butter beans and simmer for 10 minutes.
Step 4 Return lamb to pan and simmer for 2–3 minutes, until lamb is just cooked through (do not overcook or lamb will toughen). Serve with steamed squash, green beans and bread.