Sticky Spiced Beef

a) Heat a medium frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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, chermoula 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 pantry for both amounts).

c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.

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.