Indian-Spiced Rice with Lamb Leg Steaks and Raita

Steps

1. a full kettle of water to the boil.
2. Combine Indian-spiced rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, thinly shred cabbage until you have 3–4 cups worth and grate carrots. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook cabbage and carrots for about 3 minutes, until just tender. Add butter and season with salt and pepper. Set aside in a bowl, covered, to keep warm.
4. Wipe out pan and return to a medium-high heat with a drizzle of oil. Pat lamb dry, season with salt and pepper and coat in lamb spice mix. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest.
5. While lamb cooks, grate cucumber and squeeze out any excess liquid. Add to a small bowl with yoghurt and mix to combine. Season to taste with salt and pepper. Set aside.
6. When rice is cooked, remove any large pieces of spice, fluff up with a fork and fold through cooked cabbage and carrots. Season to taste and cover to keep warm. Roughly chop mint leaves. Slice lamb thinly against the grain.
7. divide Indian-spiced rice between plates and top with lamb and any resting juices, a dollop of raita and garnish with mint.