• Pour the water for the bulgur (see pantry) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer, 1 min.
• Pop a lid on the pan and remove from the heat. Leave to the side, 12-15 mins, or until ready to serve.
• Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips.

• Heat a frying pan on medium-high heat (no oil).
• Once hot, fry the beef mince and sliced pepper, 5-6 mins. Break up the mince as it cooks, then drain the fat.
• Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Add the curry powder and tomato puree. Fry, 1 min more.
• Stir in the rogan josh curry paste, water for the sauce (see pantry) and the remaining chicken stock paste.
• Bring up to a boil, then lower to a simmer.
• Stir through the peas and mango chutney and cook, 3-4 mins. 

• Fluff up the bulgur and share between bowls.
• Stir the honey (see pantry) into the beef.
• Top with your beef rogan josh.
• Dollop over your yoghurt.

Enjoy!