Indian-Style Roast Lamb & Veggie Curry

While the lamb is roasting, thinly slice onion. Finely chop 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 to pickling liquid. Add enough water to just cover the onion, then 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 stir to combine.

In a medium saucepan, add the water and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until 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 remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook green beans and remaining onion until tender, 3-5 minutes. Add curry leaves, ginger paste, mild curry paste, Mumbai spice blend and remaining garlic. Cook until fragrant, 1-2 minutes. Stir in coconut milk and chicken-style stock powder. Simmer until slightly reduced, 2-3 minutes. Add mixed leaves and cook until wilted, 1 minute. Season to taste.

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