Beef Rogan Josh Style Curry

Stir the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) into the ginger.
Cover with the lid and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).

While the rice cooks, heat a large frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer to a bowl and set aside.

Pop your (now empty) frying pan back on high heat with a drizzle of oil.
Once hot, add the sliced pepper, season with salt and pepper, then stir-fry until charred and slightly softened, 4-5 mins. Stir only every couple of mins to allow it to char.
Once charred, transfer to a plate and pop your pan back on medium-high heat.

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