Beef Rogan Josh Style Curry

Stir the rice, 1/4 tsp salt and the water for the rice (see pantry for amount) into the ginger 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 drizzle of oil in a large frying pan on high heat.

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 (no oil).

Once the pan is hot, add the beef mince and fry 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. The mince is cooked when no longer pink in the middle.

Add the garlic, rogan josh curry paste and remaining ginger puree to the beef. Stir together and cook for 1 min.

Pour in the tomato passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together and bring to the boil, then simmer until thickened, 6-8 mins.

Once thickened, stir the charred peppers into the curry. Taste and add salt and pepper if needed.