a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat.

d) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the beef mince and onion. Cook until browned and softened, 5-6 mins.

d) Use spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the beef fries, peel and grate the garlic (or use a garlic press).

b) Once the mince is browned, drain and discard any excess fat.

a) Stir the garlic and pasanda style seasoning into the beef mince. Fry until fragrant, 1 min.

b) Stir in the remaining chicken stock paste, the passata and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the mango chutney, peas and butter (see pantry for amount) into the curry and heat until the peas are piping hot and the butter is melted, 1 min.

c) Season with salt and pepper. Add a splash of water if it's a little too thick.

d) When the bulgur is cooked, fluff up the grains with a fork.

a) Share the bulgur between your bowls.

b) Spoon over the beef pasanda curry.

c) Finish by drizzling over the yoghurt.

Enjoy!