Lamb and Chickpea Curry

Cut the red onion in half through the root. Peel and then slice into thin half moon shapes. Remove the core from the yellow pepper and thinly slice. Peel and grate the ginger and garlic (or use a garlic press if you have one).

Pop the basmati rice and star anise in a pot with a good pinch of salt. Pour in the water (amount specified in the ingredient list) and put the pot on high heat. When boiling, reduce the heat to medium, cover with a lid and leave your rice to cook for 10 mins. After 10 mins, remove the pot from the heat and leave to one side for another 10 mins (with the lid still on). Your rice will finish cooking in its own steam.

When your mince has browned add the mustard seeds, onion and pepper. Cook for 5 mins and then add the Sri Lankan curry powder, ginger and garlic. Cook for 1 minute more and then add the tomato passata. Bring to the boil, then add the chicken stock pot and the water (amount specified in the ingredient list). This is your curry!

Lower the heat until your curry is simmering gently and cook for 10-15 mins or until it has reduced by half.

As your curry cooks, finish off your last couple of jobs and then get any washing up done. Roughly chop the coriander and drain the chickpeas in a colander and rinse under cold water.

When your curry has thickened, add your chickpeas and baby spinach. Cook for 2 mins to ensure your chickpeas are piping hot and then remove from the heat. Taste your curry and add more salt and black pepper if necessary. Stir in your coriander.

Remove your star anise from your rice and fluff up your rice with a fork. Check the seasoning and add more salt if necessary.