Indian-Spiced Lamb with Yellow Rice and Minted Yoghurt

Steps

1. Combine rice, water, turmeric 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. Finely chop spinach and set aside; finely dice onion; peel and grate carrots; grate courgette and set aside together. Mince garlic and set aside. For the tomato mint salsa, dice tomatoes 1cm, place in a small bowl with mint, a drizzle of olive oil and season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large fry-pan on medium to high heat and cook onion, carrots and courgette for about 3 minutes, or until softened. Add garlic, ginger, lamb mince, Indian spice mix, chilli flakes (if using) and salt and fry until browned and most of the meat juice has evaporated, breaking up the mince as it cooks, for 6–7 minutes. Stir through tomato sauce and peas to warm through, about 1 minute then turn off heat.
4. In a small bowl, mix together yoghurt and mint to combine. Fluff up cooked rice with a fork and stir through spinach.
5. Spoon ¾ cup cooked rice per person onto each plate and top with Indian-spiced lamb. Dollop over minted yoghurt and tomato mint salsa. Top with almonds and garnish with remaining mint.