1.Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 tbsp of the ginger mixture.
2.Add lamb to ginger mixture in bowl and toss to coat. Thread lamb onto skewers; place in a shallow dish. Cover; refrigerate 30 minutes.
3.Meanwhile, toast seeds in a small frying pan over medium-low heat, stirring continuously until browned lightly. Remove from pan.
4.Cook green and yellow beans in a large saucepan of boiling salted water for 3 minutes or until tender; drain. Place beans in a medium bowl with the reserved ginger mixture, toasted seeds, shallots, tomatoes, coriander and coconut. Toss gently to combine.
5.Cook lamb on heated oiled barbecue, turning occasionally, for 8 minutes or until browned all over and cooked as desired.
6.Serve lamb with bean salad and yoghurt.