Keema Style Beef and Lentil

Once the beef is browned, add the garlic, tomato puree, rogan josh curry paste and North Indian style spice mix. Stir together and cook for 1 min.

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 0.25 tsp salt 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, stir the water for the sauce (see pantry for amount), red split lentils and beef stock paste into the beef mince.

Season with salt and pepper, bring to the boil, turn the heat down to medium and cover with a lid or foil.

Simmer until the lentils are tender, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

After 10 mins, remove the lid and continue to simmer for another 10-15 mins.

Once the lentils are tender, stir in the peas and 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.