Beef Rogan Josh Style Curry

Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam

Heat a large frying pan/saucepan over medium heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they burn easily. Transfer the almonds to a bowl and set aside.

Pop your frying pan back on high heat and add a drizzle of oil. Add the pepper slices, season with salt and pepper and stir-fry until charred and slightly softened, 4-5 mins. TIP: Don't stir too much to allow the peppers to colour. Once charred, transfer to a plate and pop your pan back on medium-high heat.

Add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, drain any excess fat from the pan, then add the onion, stir with the mince and cook until the onion has softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Add the garlic, honey, rogan josh curry paste and remaining ginger. Stir together and cook for 1 min. Pour in the tomato passata and the water (see ingredients for amount). Stir in the chicken stock paste, bring to the boil and simmer until the mixture has thickened, 6-8 mins.