Step 1

Prepare the vegetables; peel and dice the onions, cut the green beans in half.

Step 2

Heat the oil in a large, wide-based pan (preferably non-stick) with a matching lid.  Once hot, add the diced onion, curry powder and a pinch of salt and pepper.  Cook for 2 minutes or until starting to soften.

Step 3

Add the lamb mince to the pan and cook for 2 minutes, breaking it up with a spoon as it cooks.

Step 4

Crumble in the chicken stock cubes and add the tomato paste.  Cook for a further 2 minutes or until the lamb is starting to caramelise

Step 5

Stir in the basmati rice, then add 700ml of cold water to the pan and bring to the boil.

Step 6

Add the halved green beans and sultanas, then cover with a lid, reduce the heat to low and cook for 10 minutes or until the water is absorbed and the rice cooked (add a little water if the rice is not cooked or the mixture is too dry).

Step 7

Once cooked, taste for seasoning, adding more salt and pepper if needed.  Serve the lamb biryani with a dollop of natural yogurt on top