Keema Style Beef

Once the beef is browned, add the onion to the pan. Stir together and cook, stirring occasionally, until softened, 4-5 mins.
Add the garlic, tomato puree and rogan josh curry paste, stir together and cook for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.

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

While the rice cooks, add the water for the sauce (see pantry for amount), red split lentils and beef stock paste to the beef mince.
Season with salt and pepper, bring to the boil, then turn the heat down to medium and cover with a lid or foil.
Simmer until the lentils are tender, 20-25 mins. Stir regularly to ensure the lentils are not sticking to the bottom of the pan.

Once the lentils are tender, add the spinach to the curry a handful at a time until wilted and piping hot, 2-3 mins.
Stir in the mango chutney, adding a splash of water if it's a little dry. Taste and add salt and pepper if needed.