Indonesian-Style Lamb Mince & Green Bean Curry With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot 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 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 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 is cooked and coated in a thick sauce (no pink meat!) – this is your Indonesian-style mince & green bean curry