Indian Beef with Cucumber Yoghurt

Steps

1. Cook rice Bring a full kettle to the boil. Combine rice, boiling water measure, first measure of Indian spices and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, 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 Finely dice onion and grate carrot.
3. Make Indian beef Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add carrot, beef mince, remaining Indian spices and a pinch of salt, cook for about 3 minutes, stirring until browned.
4. Add canned tomatoes, tomato sauce, peas and a splash of soy sauce to pan. Bring to a simmer, then cook on medium heat for about 4 minutes, or until sauce has thickened and beef is cooked. Fold through first measure of yoghurt and season to taste.
5. Make yoghurt Finely dice cucumber and mix in a bowl with second measure of yoghurt. Season to taste.
6. Serve rice topped with Indian beef, yoghurt and almonds.