Directions

• SERVES 4
• Halve, peel and chop the red onion into small pieces.
• Cut the tomatoes into 1cm chunks.
• Trim the green beans and cut into thirds.
• Cook the ricec as per its instructions
• Heat a frying pan on high heat (no oil)
• Once hot, add the lamb mince and cook until browned, 3-4 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
• Once the mince has browned, add the red onion and beans. Cook, stirring regularly, until softened, 3-4 mins.
• Add the rogan josh curry paste and garlic. Cook, stirring, for 1 min.
• Add the tomatoes, chicken stock. Season with salt and pepper.
• Simmer, stirring occasionally, until the tomatoes have softened, 5-7 mins.
• Add the cooked rice and mango chutney to the lamb mixture.
• Taste and season with salt and pepper, adding a splash of water if it’s a little dry.
• Share the lamb pilaf between your bowls. Finish with a dollop of yoghurt and a sprinkle of chilli flakes (careful, they're hot).