Indonesian-Style Lamb Mince & Green Bean Curry

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

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

While the rice is cooking, boil half a kettle

Peel and finely slice your brown onion[s]

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

Once hot, add the sliced onion and cook for 4-5 min or until beginning to soften

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Crush your cardamom pods open by squashing them with the side of a knife, discarding the outer green pods

Once the onion has started to soften, add your lamb mince to the pan and cook for 4 min or until browned all over, breaking it up with a wooden spoon as you go

Whilst the mince is cooking, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, your vegetable stock mix, tamarind paste and a generous pinch of sugar in 250ml [375ml] [500ml] boiled water – this is your coconut stock

Trim, then chop your green beans in half

Once the lamb mince has browned, add the chopped garlic, chopped ginger and your cardamom seeds and cook for 1 min or until fragrant

Add your ground turmeric, ground coriander and ground cumin with a very generous grind of black pepper and cook for 1 min further

Add the halved green beans to the pan with the coconut stock and bring to the boil over a high heat

Cook for 5-6 min or until most of the liquid has evaporated and the lamb is cooked and coated in a thick sauce (no pink meat!) – this is your Indonesian-style lamb mince & green bean curry