Lamb and Aubergine Curry

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 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, pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the ground coriander. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until cooked and golden, 20-25 mins. Turn halfway through.

Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Lower the heat slightly and add the shallot. Cook until softened, 3-4 mins, then stir in the garlic and North Indian style spice mix. Cook for 30 secs. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the chopped tomatoes, water for the curry, sugar (see ingredients for both amounts) and chicken stock paste to the lamb. Stir together, bring to the boil, then lower the heat and simmer until the curry has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.