Lamb Keema Curry with Veggie Rice and Cucumber Dip

Steps

1. Combine rice, water and 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. Finely dice onion; mince garlic; grate carrot; finely grate ginger.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic and carrot for about 4 minutes, stirring. Add ginger and keema spice mix and cook for 1 minute, until fragrant. Add lamb and cook for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned and cooked through.
3. While mince is cooking, grate cucumber and mix with yoghurt in a small bowl. Season to taste and set aside.
4. Thinly slice spinach and finely dice capsicum. Once rice has finished cooking, fluff up grains with a fork and toss spinach and capsicum through. Season to taste.
5. Stir tomato sauce and salt through mince and remove from heat. Season to taste.
6. To serve, divide veggie rice between bowls. Top with lamb keema curry and place a dollop of cucumber dip on top.