Boil a kettle

Slice the carrot[s] finely (skins on) into discs

Peel and finely slice the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced carrot and cook for 1-2 min

Add the lamb mince with the chopped garlic, ground cumin and allspice and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, dissolve the chicken stock cube[s] and tomato paste in 300ml [500ml] boiled water – this is your tomato stock

Heat a pot with a matching lid with a knob of butter and a drizzle of vegetable oil over a medium-low heat

Once the butter has melted, add the sliced red onion, cumin seeds and a generous pinch of salt and cook for 10-15 min or until caramelised

Meanwhile, add the tomato stock to the browned lamb with the diced apricots and reduce the heat to medium-low

Cook for 15-20 min or until the carrots have softened and the sauce has thickened

Once the onions have caramelised, add the basmati rice to the pot and cook for 1 min

Add 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Once the sauce has thickened, add the shredded kale to the lamb and cook for a further 2-3 min or until wilted

Season with a pinch of salt and pepper – this is your lamb & kale stew

Meanwhile, chop the parsley leaves finely (discarding the stalks)