Lamb Meatball Rogan Josh

Boil a kettle

Peel and finely slice your brown onion[s]

Add your lamb 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), with a drizzle of vegetable oil 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

Meanwhile, 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, peel and finely chop (or grate) your garlic

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

Cut your tomato[es] 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 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil to the pan

Increase the heat to high and add your garam masala and cayenne pepper (can't handle the heat? Go easy!) 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, tomato wedges, your mango chutney 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 rogan josh

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