Lamb Meatball Curry With Mustard Seed Green Beans & Brown Rice

Boil a kettle

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

Peel and finely slice your brown onion[s]

Add your mince to a bowl with a generous pinch of salt and pepper and mix until combined (clean hands is the best way!)

Divide the mince and shape into 3 meatballs per person

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add the meatballs and cook for 2 min on each side, turning occasionally, then transfer them to a plate and set aside

Return the pan to a medium-low heat, add the sliced onion with a pinch of salt and cook for 10 min or until they're softened and caramelised

Peel and finely chop (or grate) your garlic

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

Chop your tomatoes into wedges

Dissolve your vegetable stock mix and tomato paste in 250ml [375ml] [500ml] boiled water – this is your tomato stock

Once the onion has caramelised, add a very generous spray of cooking oil spray to the pan

Increase the heat to high and add your garam masala and cook for 1 min

Add most of the chopped garlic (you'll use the rest later!) and all of the chopped ginger and cook for a further 1 min or until fragrant

Once fragrant, return the meatballs to the pan and add the tomato stock, your mango chutney and tomato wedges and a very generous pinch of pepper, then reduce the heat to medium-high

Cook, covered, for 12-15 min or until the sauce resembles a curry-like consistency and the meatballs are cooked through (no pink meat!) – this is your lamb meatball curry

While the meatballs are cooking, heat a small pot (with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add your yellow mustard seeds and cook for 1 min or until they begin to pop

Trim, then add your green beans, a pinch of salt and pepper and a splash of water and cook covered for 3-4 min, then add the remaining chopped garlic for a final 1 min – these are your mustard seed green beans