Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Thinly slice the mushrooms. Peel, halve and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

When the water is boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a large frying pan on medium high heat and add the mushrooms and the ground coriander. Stir and cook until browned, 4-5 mins, season with salt and pepper and then remove to a bowl.

Pop your frying pan back on medium high heat (no need to add anymore oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once the mince is brown, drain and discard any excess oil in the pan, then lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.

Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock powder to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey, 8-10 mins. Stir occasionally.

Stir the mushrooms into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve in bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!