Curried Beef & Chickpea Naan

Fill and boil your kettle. Put the couscous in a large bowl with the lemon zest, remaining mint, one-quarter of a tsp of turmeric and a pinch of salt and pepper. Mix well. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with clingfilm and leave to one side for 10 mins. Heat a drizzle of oil in a frying pan over medium-high heat. Once hot, add the rest of the beef and fry until browned, 4-5 mins.

Lower the heat to medium then add the onion and half the tomatoes. Cook until the onion is soft, 4-5 mins then add the garlic, remaining turmeric and curry powder. Cook for 1 minute, then add the chickpeas, half the raisins, the stock powder and water for the curry (see ingredients for amount). Stir, bring to the boil, lower the heat and simmer until the water has almost completely gone, 10-12 mins. Stir occasionally.

Meanwhile, season the beef mixture in the bowl with salt and pepper, shape into four small balls, then gently flatten to form the koftas. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a splash of oil in another frying pan over high heat. Once hot, add the koftas to the pan and cook until browned, 2 mins on each side. Transfer to a baking tray and roast for a further 5-6 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle!

After a few of mins, add the naans to the tray to warm through for 2-3 mins. Keep a small handful of spinach behind for your lunch and stir the rest into the curry until wilted. Remove from the heat. Once the naans are warm and koftas cooked, remove the tray from the oven. Put the koftas to one side and pop the naans onto plates and serve the curried beef on top. Sprinkle the desiccated coconut over and serve with a lemon wedge and drizzle of yogurt. Enjoy!