Bombay Style Lamb Curry

a) Meanwhile, put a large frying pan on mediumhigh heat (no oil). When hot, add the lamb mince and fry until browned, breaking it up with a spoon as it cooks, 3-4 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
b) While the lamb browns, halve, peel and thinly slice the shallot.
c) Trim and halve the green beans. Halve the chilli lengthways, deseed then finely chop.
d) Chop the baby plum tomatoes in half (or leave them whole if you prefer).

a) Drain any excess lamb fat, then stir the shallot and green beans into the lamb and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry.
b) Stir in the ginger puree, North Indian style spice mix, remaining turmeric, a pinch of chilli (careful, it's hot - you can always add more later) and the tomatoes.
c) Cook for 1 min before stirring in the water for the curry (see ingredients for amount).

a) Bring to the boil then reduce the heat and simmer until the beans are tender and the tomatoes have broken down, 3-5 mins.
b) Stir through the mango chutney. TIP: Add a splash of water if the curry is looking dry.

a) Season the lamb to taste with salt, pepper and a pinch more chilli if needed.
b) Stir the nigella seeds through the drained potatoes.