a) Fill and boil your kettle. Chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiled water into a large saucepan with half the turmeric and 1/2 tsp salt.
c) Add the potatoes to the water, then bring back to the boil and cook until you can easily slip a knife through, 12-15 mins.
d) Once cooked, drain in a colander and return to the pan, off the heat. Keep warm with the lid on.

a) Meanwhile, put a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) While the lamb browns, trim and halve the green beans.
b) Halve the baby plum tomatoes (or leave them whole if you'd prefer).

a) Once browned, drain any excess fat from the mince, then stir in the green beans. Cook until starting to soften, 2-3 mins. Add a drizzle of oil if the pan looks dry.
b) Stir in the tomatoes, ginger puree, jalfrezi spice mix and the remaining turmeric.
c) Cook for 1 min, then stir in the veg stock paste and water for the curry (see pantry for amount).

a) Bring to the boil, then reduce the heat and simmer until the beans are tender and the tomatoes have broken down, 3-5 mins.
b) Stir through the mango chutney. Add a splash of water if it's a little dry.
c) Season to taste with salt, pepper if needed.

a) Using whichever pan is largest, combine the lamb curry with the cooked potatoes and gently stir to combine.
b) Serve your lamb curry in deep bowls.
Enjoy!