Heat the oil and soften the onion: Place a large skillet over medium-high heat and add the olive oil. Once the oil shimmers and you see gentle ripples across the surface, tip in the diced onion. Stir frequently for 2 minutes until the onion turns translucent and gives off a sweet, savoury aroma.

Add the garlic and spices: Sprinkle in the minced garlic, cumin, smoked paprika, and black pepper. Stir constantly for about 30 seconds — you should smell the spices blooming immediately, and the garlic should become fragrant without browning.

Brown the turkey mince: Add the turkey mince to the skillet, breaking it apart with a wooden spoon. Cook for 4-5 minutes, stirring occasionally. You will hear a satisfying sizzle as the meat hits the pan, and the colour will shift from pale pink to a light golden brown. No pink should remain visible.

Add the green beans: Tumble in the halved green beans and stir everything together. The beans will look bright green against the browned meat, and you will hear them crackle slightly as they hit the hot pan.

Pour in the stock and soy sauce: Pour the chicken stock and soy sauce over the mixture. Stir well, scraping any browned bits from the bottom of the pan — those bits carry deep flavour. Bring the liquid to a gentle bubble; you should see small bubbles breaking the surface steadily.

Simmer until beans are tender: Reduce the heat to medium-low and let the skillet simmer uncovered for 4-5 minutes. The green beans will darken slightly and become tender but still hold a slight bite when pierced with a fork. The liquid will reduce by about half, coating the meat and beans in a light, savoury glaze.

Finish with lemon juice and serve: Remove the skillet from the heat and squeeze the lemon juice over the top. Stir once more, taste, and add salt if needed — remember the soy sauce brings saltiness already. The final dish should look glossy, with the beans keeping their shape and the turkey evenly coated.