a) Boil a full kettle.

b) Heat a medium frying pan on medium-high heat (no oil).

c) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the mince cooks, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pick the mint leaves from their stalks and finely chop (discard the stalks).

a) Once the lamb has browned, add the garlic, harissa paste, chermoula spice mix and tomato puree. Cook for 1 min more.

b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Season with salt and pepper.

c) Bring to the boil, then cook until the sauce is slightly thickened, 2-3 mins.

a) Meanwhile, mix together the yoghurt and half the mint in a small bowl.

b) Season to taste with salt and pepper.

a) Once the sauce has thickened, add the cooked rice to the lamb and mix well to combine.

b) Share the lamb and rice between your bowls.

c) Spoon the mint yoghurt on top and sprinkle over the remaining mint to finish.

Enjoy!