Spiced Lamb & Sweet Potato Curry

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 tender with a slight bite

Once cooked, drain and return to the pot, then keep covered until serving

Meanwhile, peel and finely slice your brown onion[s]

Cut your sweet potato[es] (skin on) into bite-sized pieces

Peel and finely chop (or grate) your garlic

Boil a kettle

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

Once hot, add your ground cinnamon, ground cumin and your curry powder and cook for 30 secs

Add the sliced onion with a pinch of salt and cook for 3 min, then add the chopped garlic and cook for a further 2 min

Add the chopped sweet potato and lamb mince to the pan and cook for 5 min or until the lamb has browned and the sweet potato is starting to colour

Dissolve your chicken stock mix in 200ml [300ml] [400ml] boiled water, then add the chicken stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high, cover with a lid and cook for 10 min or until the sweet potato is fork-tender and the lamb mince is cooked through (no pink meat!)

Meanwhile, chop your coriander finely, including the stalks (some some leaves for garnish!)

Once the sweet potato is tender, remove the lid from the pan and cook until the liquid has reduced by half

Once reduced, remove the pan from the heat and stir in your natural yoghurt and chopped coriander – this is your spiced lamb & sweet potato curry

Fluff the brown rice with a fork and season with a small pinch of salt and pepper