Prepare the vegetables; peel and dice the onions, cut the green beans in half.

Heat the oil in a large, wide-based pan (preferably non-stick) with a matching lid.  Once hot, add the diced onion, curry powder and a pinch of salt and pepper.  Cook for 2 minutes or until starting to soften.

Add the lamb mince to the pan and cook for 2 minutes, breaking it up with a spoon as it cooks.

Crumble in the chicken stock cubes and add the tomato paste.  Cook for a further 2 minutes or until the lamb is starting to caramelise

Stir in the basmati rice, then add 700ml of cold water to the pan and bring to the boil.

Add the halved green beans and sultanas, then cover with a lid, reduce the heat to low and cook for 10 minutes or until the water is absorbed and the rice cooked (add a little water if the rice is not cooked or the mixture is too dry).

Once cooked, taste for seasoning, adding more salt and pepper if needed.  Serve the lamb biryani with a dollop of natural yogurt on top