Indian Lamb Curry with Cucumber Yoghurt

Steps

1. Combine rice, water and a 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 during cooking.
2. While rice is cooking, pat lamb dry with paper towels and dice 2-3cm. Add lamb to a medium bowl with first measure of lamb curry spice, salt and a drizzle of oil. Mix well to coat. Heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Cook lamb for 2-3 minutes, stirring occasionally, until browned (but not cooked through). Remove from pan and set aside. Add onion, garlic, ginger, carrot, second measure of lamb curry spice and a drizzle of oil to pan and cook for 2-3 minutes, until veggies are soft.
4. Add canned tomatoes and tomato sauce to pan, stir well and bring to a simmer. Reduce heat to low and simmer gently for 4-5 minutes. While sauce simmers, dice cucumber 0.5-1cm and mix in a small bowl with second measure of yoghurt. Season to taste with salt.
5. Return lamb to pan, along with resting juices and peas. Simmer gently for about 2 minutes, or until lamb is cooked medium and peas are bright green and tender. Fold through soy sauce and first measure of yoghurt. Season to taste.
6. spoon ¾ cup cooked long grain rice onto each plate or bowl. Top with Indian lamb curry, a dollop of cucumber yoghurt and garnish with a little mint (if using).