Bombay Style Lamb Curry

a) Meanwhile, put a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and 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. The mince is cooked when no longer pink in the middle.

a) While the lamb browns, trim and halve the green beans.
b) Halve the chilli lengthways, deseed, then finely chop.
c) Halve the baby plum tomatoes (or leave them whole if you prefer).

a) Once browned, drain any excess fat from the mince, then stir in the green beans. Cook until starting to soften, 2-3 mins. Add a drizzle of oil if the pan looks dry.
b) Stir in the ginger puree, North Indian style spice mix, remaining turmeric, some of the chopped chilli (careful, it's hot - you can always add more later) and the tomatoes.
c) Cook for 1 min, then stir 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. Add a splash of water if the curry looks dry.
c) Season the lamb to taste with salt, pepper and more chilli if needed.