Lamb Rogan Josh Pilaf

a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) Meanwhile, heat a frying pan on high heat (no oil).

c) Once hot, add the lamb mince and cook until browned, 3-4 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) When the rice has 5 mins left, add the green beans to the rice pan and cook for the remaining time. Drain the rice and beans in a sieve when ready.

a) Once the mince has browned, add the red onion. Cook, stirring regularly, until softened, 3-4 mins.

b) Add the rogan josh curry paste and garlic. Cook, stirring, for 1 min.

a) Add the tomatoes, chicken stock paste and water for the lamb (see pantry for amount). Season with salt and pepper.

b) Simmer, stirring occasionally, until the tomatoes have softened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the cooked rice, green beans and mango chutney to the lamb mixture.

b) Mix well to combine.

c) Taste and season with salt and pepper, adding a splash of water if it’s a little dry.