Lamb Chilli Con Carne with Brown Rice and Lime Yoghurt

Steps

1. Bring a medium pot of salted water to the boil.
2. Heat oil in a medium fry-pan on high heat. Cook lamb for 3-4 minutes, until browned.
3. Add onion, garlic, salt and carrot. Cook, stirring occasionally, for 3-4 minutes, breaking up lamb with a wooden spoon, until vegetables are soft and lamb is browned.
4. Add chilli lamb spice and tomato paste and cook for 30 seconds, until fragrant. Add tomatoes, stock, chilli flakes (if using) and capsicum. Bring to a simmer, reduce heat to low and cook for 12-15 minutes.
5. Cook rice in pot of boiling water for about 13 minutes. Add corn and cook a further 1-2 minutes, until rice and corn are tender. Drain well and return to pot.
6. While rice cooks, dice tomato 1cm and thinly slice spring onion.
7. Once corn and rice has cooked, add tomato and spring onion. Mix well to combine and season to taste.
8. Zest and juice lime into a small bowl. Add first measure of coriander, yoghurt and honey (if using) to bowl with lime. Mix well to combine and season to taste.
9. To serve, spoon brown rice into bowls. Top with lamb chilli con carne, dollop over lime yoghurt, squeeze over lime wedges and sprinkle over coriander.