Lamb Steaks with Turmeric Rice, Carrot Salad and Raita

Steps

1. Combine all turmeric rice ingredients and a good pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice cooks prepare rest of the meal; peel and grate carrots; chop mint; place with all carrot salad ingredients in a medium bowl, season with salt and pepper and toss to combine. Cut cucumber in half lengthways, scrape out seeds with a teaspoon and dice 1cm. Place in a small bowl with yoghurt, honey and lemon juice. Alternatively leave some cucumber plain for the kids.
3. Heat a drizzle of olive oil in large fry-pan on medium to high heat. Pat lamb dry with a paper towel and season with salt and pepper. Fry lamb for 2–3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes then slice thinly against the grain.
4. Spoon rice onto plates and top with slices of lamb and carrot salad. Serve raita on the side.