Tandoori Lamb Steaks

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once the oil is hot, add the green beans and cook until softened, 3-4 mins, stirring occasionally. Add the garlic and cook for 1 min. Add the basmati rice and dried apricots and stir together. Pour in the water (see ingredient list for amount) then stir in the saffron and chicken stock paste.

Bring to the boil then reduce the heat to medium-low to simmer. Cover with a lid (or tin foil) and cook for 10 mins. Then remove from the heat and leave (still covered) for another 10 mins, or until the rest of the meal is ready. The rice will finish cooking in its own steam. Pop the lamb steaks onto a plate, coat in the tandoori masala spice and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot, lay the lamb steaks into the pan and fry for 3-5 mins on each side (we like ours medium-rare). Adjust the heat slightly if necessary. TIP: Cook for a few more mins if you prefer yours more well done. When cooked, remove to a plate and leave to rest, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside.

Meanwhile, zest the lemon (see ingredients for amount) and cut into wedges. Pop the Greek yoghurt into a small bowl with the lemon zest. Season with salt and pepper, mix well. Remove the pistachios from their shells then roughly chop.