Sticky Spiced Beef

a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When the oil is hot, add the beef mince 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. The mince is cooked when no longer pink in the middle.

a) While the beef cooks, chop the tomato into 1cm pieces.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Peel and grate the garlic (or use a garlic press).

a) Mix the garlic, shawarma spice mix and tomato puree into the beef and cook for 1 min.
b) Stir in the pomegranate molasses, remaining chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).
c) Bring to the boil, then simmer until reduced slightly, 3-4 mins.

a) Meanwhile, put the yoghurt into a small bowl and add half the mint.
b) Season with salt and pepper. Mix together, then set aside.