a) Boil a half-full kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Cut the tomato into 1cm chunks.

d) Trim the green beans and cut into thirds.

a) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) Meanwhile, heat a frying pan on high heat (no oil).

c) Once hot, add the lamb mince. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) When the rice has 5 mins left, add the green beans to the rice pan and cook for the remaining time. Once cooked, drain in a sieve.

a) Once the mince has browned, drain and discard any excess fat.

b) Stir in the rogan josh curry paste, tandoori masala mix and garlic. Cook, stirring, for 30 secs

a) Add the tomatoes, chicken stock paste and water for the lamb (see pantry for amount) to the pan. Season with salt and pepper.

b) Simmer, stirring occasionally, until the the mince is cooked and the tomatoes have softened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the cooked rice, green beans and mango chutney to the lamb mixture.

b) Mix well to combine.

c) Taste and season with salt and pepper, adding a splash of water if it’s a little dry.

a) Share the lamb pilaf between your bowls.

b) Finish with a dollop of yoghurt.