Lamb Rogan Josh Jacky P

Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lamb mince and pepper chunks and cook until browned, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and rogan josh curry paste and stir-fry for 1 min. 

Stir through the beef stock paste, tomato passata, sugar and water for the sauce (see pantry for amounts). 

Simmer the sauce until thickened, 10-12 mins. 

Once thickened, cover with a lid or foil to keep warm.

Once the sauce has thickened, taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the sauce if you feel it needs it.

Just before the potatoes are ready, bring a small saucepan of water to the boil with 0.25 tsp salt for the peas.

When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.