Indian-Spiced Lamb with Yellow Rice and Minted Yoghurt

Steps

1. Combine rice, water, turmeric and a pinch of salt in a 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 during cooking.
2. While rice is cooking, prepare the rest of the meal. Roughly chop spinach and set aside. Grate onion and courgette; peel and grate carrot; mince garlic; set all aside. Dice tomatoes 1cm and toss in a bowl with mint, a drizzle of olive oil and season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion, carrot and courgette for about 2 minutes, or until softened.
4. Add garlic, ginger, lamb mince, Indian spice mix and salt and cook, breaking up with a wooden spoon as mince cooks, until browned and most of the meat juice has evaporated, about 6–7 minutes. Stir through tomato sauce then turn off heat.
5. While lamb is cooking, combine yoghurt and mint in a small bowl. Fluff up cooked rice with a fork and stir through spinach.
6. Spoon yellow rice onto plates and top with Indian spiced lamb. Dollop over minted yoghurt and tomato mint salsa. Top with almonds and garnish with remaining mint.