a) Fill and boil your kettle, then fill a large saucepan with the boiling water. Keep on high heat.
b) Meanwhile, chop the potatoes into 2cm chunks (no need to peel). When the water is boiling, add the potatoes to the pan along with half the turmeric and 1/2 tsp salt.
c) Cook until you can easily slip a knife through, 12-15 mins.
d) When 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) When hot, add the lamb mince and fry until browned, breaking it up with a spoon as it cooks, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the lamb browns, halve, peel and chop the red onion into small pieces.
b) Trim and halve the green beans.
c) Halve the chilli lengthways, deseed then finely chop.
d) Chop the baby plum tomatoes in half (or leave them whole if you prefer).

a) Drain any excess fat from the lamb, then add the onion and green beans and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry.
b) Stir in the ginger puree, North Indian style spice mix, remaining turmeric, chopped chilli (careful, it's hot - you can always add more later) and the tomatoes.
c) Cook for 1 min before stirring in the water for the curry (see ingredients 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. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir through the mango chutney. TIP: Add a splash of water if the curry is looking dry.

a) Season the lamb to taste with salt, pepper and more chilli if needed.
b) Using whichever pan is largest, combine the lamb curry with the cooked potatoes and gently stir to combine.
c) Serve in bowls and sprinkle over more chilli if you'd like. Enjoy!