Dry fry the onions, then add the broken up lamb mince.

Cook until dry, if meat isn’t terribly fatty add a dash of oil (but lamb is usually sufficiently fatty on its own). Add turmeric and cook over a low heat until cooked through. Make a well in the middle and add the tin of tomato paste, cook without stirring until the tomato paste has browned a little on the bottom.

Then mix through the mince. Add green beans and about 1 cup of water, stir. Cover with a lid and cook meat for 1 hour until well cooked through and beans are very soft. Stir every 5-10 minutes and top up water if it dries out to prevent it burning.

Cook 3 cups of rice until par cooked – the grains should be soft but still with a little crunch on the inside.

In a cast iron pot, put in 2 tablespoons vegetable oil. Heat and layer the potato slices on the bottom, and fry in the oil for 1 minute. On top, scoop on 1/3rd of the rice, then layer with 1/3rd of the meat and repeat until all used.

Pull the rice away from the sides of the pot so that the meat and rice is sitting in a mound, not touching the sides at all.

Wrap a tea towel tightly around the lid and place the lid on (this allows the rice to steam) and cook over a low heat for about half an hour, until the meat and rice have combined through and the rice is completely cooked.

Mix all together and serve as a side.

Chop the spinach, removing the stems, and steam until well wilted. Mix through the yoghurt with the dried mint.