Mild Lamb Biryani

In a large pot or saucepan, heat a drizzle of olive oil over a high heat. Once hot, add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. TIP: Cook in batches for the best results. Add the salt and stir to combine. Reduce the heat to medium-high and add the brown onion and carrot. Cook, stirring, for 4 minutes, or until the onion is soft. Add the Bengal curry paste, garlic and ginger and cook, stirring, for 2 minutes, or until fragrant.

Add the basmati rice and currants to the pot and stir to coat. Add the warm water and crumbled beef stock cubes. Stir to dissolve the stock, then bring to the boil. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. TIP: Add a little extra water if the liquid is absorbed before the rice is done. TIP: Don't worry if the rice sticks to the bottom of the pan, this adds a lovely crunch to the dish.

While the rice is cooking, very finely chop (or grate) the cucumber. In a medium bowl, combine the cucumber, Greek yoghurt and a pinch of salt and pepper. Mix well and set aside.

Heat a medium frying pan over a medium-high heat. Once hot, add the flaked almonds and toast, tossing, for 2-3 minutes or until golden.