Lamb Rogan Josh and Basmati Jumble

a) Heat a frying pan on high heat (no oil). When hot, add the lamb mince and cook until browned, 3-4 mins. b) Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the lamb. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Meanwhile, when the water is boiling, add the rice and cook for 12 mins. Drain in a sieve.

a) Once the mince has browned, add the onion and green beans and cook, stirring regularly, until the onion has softened, 3-4 mins.
b) Add the rogan josh paste and cook, stirring, for 1 min.
c) Add the tomatoes and cook, stirring, until they start to soften, 2 mins.
d) Pour in the water for the lamb (see ingredients for amount) and chicken stock paste, season with salt and pepper and bring to a simmer.
e) Cook until the beans are tender and the sauce has thickened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, pop the yoghurt into a small bowl.
b) Add half the mango chutney, season with salt and pepper and mix together.

a) When the rice is cooked, drain it really well in a sieve and add to the lamb mixture.
b) Add the remaining mango chutney.) Mix together really well.
c) Taste and season with salt and pepper. TIP: Add a splash more water if dry.