Lamb Shoulder Korma & Garlic Greens

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, halve any thicker stalks of baby broccoli lengthways. Trim green beans. Zest lemon to get a pinch and slice into wedges. Finely chop onion (see ingredients). • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and green beans until tender, 4-5 minutes. • Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

• When the lamb is done, shred with 2 forks in the baking dish. • Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 3-5 minutes. • Add mild North Indian spice blend and cook until fragrant, 1 minute. • Reduce pan to medium heat, then add the lamb, mild curry paste, coconut milk, the brown sugar, a squeeze of lemon juice and a splash of water, and cook until thickened, 2-3 minutes.