Keema Style Beef

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Once the beef is browned, add the onion to the pan. Stir together and cook until softened, 4-5 mins, stirring occasionally. Add the garlic, tomato puree and rogan josh curry paste, stir together and cook for 1 minute.

Pour in the water for the sauce (see ingredients for amount), red split lentils and beef stock paste. Season with salt and pepper, bring to the boil, then turn the heat down to medium. Simmer until the lentils are tender, 20-25 mins. Stir every few minutes to ensure the lentils are not sticking to the bottom of the pan.

Once the lentils are tender, add the spinach to the curry in handfuls and cook until wilted and piping hot, 2-3 mins. Stir in the mango chutney. TIP: Add a splash of water if it's a little dry. Taste and add salt and pepper if you feel it needs it.