Lamb Korma with Yoghurt

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies and lamb Thinly slice onion; dice carrot 1cm; chop tomato; cut broccoli into small florets; remove white stem from silverbeet and thinly slice leaves until you have about 1 cup worth. Pat lamb dry and season.
3. Cook lamb Heat a drizzle of oil in a fry-pan on high heat. Cook lamb for 3 minutes each side then set aside to rest. Add onion, 1/4 tsp salt and carrot to pan and cook for 3-4 minutes, until softened. Add garlic and korma paste and cook until fragrant, about 1 minute.
4. Cook curry Add coconut milk, diced tomato, chilli flakes and water, bring to a simmer and reduce heat to medium. Simmer for about 3 minutes, until starting to thicken.
5. To finish Thinly slice lamb, stir through korma with any resting juices and simmer for a further 2 minutes then add broccoli. Cook for 1-2 minutes until broccoli is bright green and tender. Remove from heat and season to taste.
6. Serve rice topped with curry and a dollop of yoghurt.