Lamb Korma with Mint Yoghurt

Steps

1. Combine rice, water 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. Thinly slice onion; dice carrot 1cm; mince garlic; cut broccoli into small florets.
2. While rice cooks, heat a drizzle of oil in a large frypan on high heat. Cook lamb for 1 minute each side then set aside to rest, (will continue cooking later). Add onion, salt and carrot to pan and cook for 3-4 minutes, until softened. Add garlic and korma paste and cook until fragrant, about 1 minute.
3. Add coconut milk, tomatoes and chilli flakes (if using), bring to a simmer and reduce heat to medium. Simmer for about 6 minutes, until starting to thicken.
4. Cut lamb into 0.5cm strips, stir through korma and simmer for a further 3-4 minutes then add broccoli. Cook for 1-2 minutes until broccoli is bright green and tender. Remove from heat and season to taste
5. While korma is simmering, combine honey, yoghurt, mint and lemon zest and juice in a shallow bowl and season to taste.
6. To serve, place ¾ cup cooked jasmine rice into each bowl and top with plenty of lamb korma. Drizzle with mint yoghurt.