Lamb & chickpea rice

Heat the oil in a large saucepan and cook the spices from the curry pack for 20 seconds. Add the lamb, carrot and onion and cook for 5 minutes until softened, then add the base sauce and cook for a further 3 minutes.

Stir in the rice, stock, chickpeas and the main rogan Josh sauce then cover and cook gently for 12 –15 minutes until the rice is tender.

Meanwhile, ripple together the yogurt and tamarind chutni with a teaspoon.

Scatter the crispy onions and coriander leaves over the rice, and take the large saucepan to the table, or serve in four shallow bowls. Serve with a spoonful of the tamarind yogurt.