North Indian Style Beef Mince and Pea Curry

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and set aside.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the beef mince and shallot and cook until the mince has browned and the shallot has softened, 4-5 mins.
Use a spoon to break the mince 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.

Once the mince has browned, add the garlic, ginger puree, tomato puree and North Indian style spice mix to the pan.
Stir-fry until fragrant, 30 secs. Stir in the chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the sauce has thickened and the mince is cooked, stir in the peas and mango chutney and simmer for 1-2 mins more.
Season with salt and pepper, then remove from the heat. Add a splash of water if it's a little dry.