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. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

c) Once hot, add the lamb mince, onion and pepper. Cook until browned and softened, 8-10 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 lamb 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 lamb 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).

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once thickened, 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.

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

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

a) Share the bulgur between your bowls.

b) Spoon over the lamb pasanda curry.

c) Finish by drizzling over the yoghurt.