Fragrant Lamb Shank Korma

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice and cardamom pods, lower the heat to medium and pop a lid on the pan. 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).

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the onion and cook until softened, 5-6 mins, stir occasionally. Add the korma paste and half the garlic, stir and cook for 1 minute, then pour in the coconut milk and season with salt and pepper. Stir and bring to the boil, add the lamb shanks and all of the juices in the bag. Baste the lamb in the liquid using a large spoon and lower the heat to a simmer. IMPORTANT: The lamb is safe to eat when it is pipping hot.

Simmer (uncovered), basting the lamb occasionally until the sauce reduces and has thickened, 15-20 mins. Increase the heat if the sauce isn't reducing. Meanwhile, finely chop the coriander (stalks and all) and roughly chop the peanuts. Pop the coriander and peanuts in a bowl and stir in the olive oil (see ingredients for amount). Season with pepper and stir together - pesto done!

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the green beans and season with salt and pepper. Stir fry until the beans are slightly charred, 2-3 mins, then add the remaining garlic and mustard seeds. Stir fry for a minute, then add a splash of water. Cover the pan with a lid or some foil, steam fry until the beans are tender, 2-3 more mins. Remove from the heat.