Pakistani Lamb, Bulgur Wheat & Lentil Stew

Boil a kettle

Peel and finely slice the brown onions

Heat a medium wide-based pan (preferably non-stick with a matching lid) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the sliced onion with 1 tsp [2 tsp] salt and 1 tsp [2 tsp] sugar and cook for 8-10 min or until caramelised

Meanwhile, peel and finely chop (or grate) the ginger

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

Chop the green chilli[es] finely (can't handle the heat? Deseed the chillies!)

Once the onions have caramelised, transfer them to a plate and keep aside for later

Return the pan to a medium heat and add the chopped ginger, chopped garlic and chopped chilli and cook for 2-3 min or until fragrant

Tip: Add a splash more vegetable oil if the pan is looking dry

Once fragrant, add the turmeric, ground cumin and lamb mince to the pan, breaking up it with a wooden spoon

Add the Kallo chicken stock cube[s], red lentils, bulgur wheat and 400ml [750ml] boiling water

Turn the heat down to medium and cook, covered, for 20-25 min, stirring occasionally, or until the red lentils are soft

Tip: Add a splash of boiled water if the pan is looking dry

Meanwhile, heat a small non-stick pan over a medium heat

Once hot, add the cashews and cook for 2-3 min or until toasted and lightly golden

Let them cool slightly, before chopping roughly

Tip: Watch them like a hawk so they don't burn!

Strip the mint leaves from their stems

Chop the mint leaves and coriander roughly, including the stalks

Chop half the lemon into wedges

Once the lentils and lamb are cooked through, add the garam masala, half the chopped coriander and mint and the juice of the remaining lemon – this is your lamb, bulgur wheat & lentil stew