Indian-Style Roast Lamb & Veggie Curry

While the lamb is roasting, thinly slice the red onion. Finely chop the garlic. Trim the green beans and slice into thirds. Pick the curry leaves. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion and set aside. In a second small and heatproof bowl, microwave the butter and 1/2 the garlic in 10 second bursts, until melted and fragrant. Season, then mash to combine.

In a medium saucepan, add the water and bring to the boil. Add the basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

When the lamb has 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the green beans and remaining onion until tender, 3-5 minutes. Add the curry leaves, ginger paste, mild curry paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. Stir in the coconut milk and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season to taste.

While the sauce is cooking, brush the naan bread with the garlic butter. Place directly on an oven wire rack. Bake until golden, 3-5 minutes.