Lamb Chilli Con Carne with Brown Rice and Lime Yoghurt

Steps

1. Bring a medium pot of salted water to the boil. Prepare chilli and garnishing ingredients.
2. Heat oil in a large fry-pan on high heat. Cook lamb for 3-4 minutes, until browned. Add onion, garlic, salt and carrot to pan and cook, stirring occasionally, for 3-4 minutes, breaking up as it cooks, until vegetables are soft and lamb is browned.
3. Add chilli lamb spice and tomato paste to pan 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.
4. 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.
5. While rice cooks, dice tomato 1cm and thinly slice spring onion. Once rice has finished cooking, add tomato and spring onion to pot, mix well to combine and season to taste.
6. Zest and juice lime into a small bowl. Finely chop coriander and add to bowl with lime, along with yoghurt and honey (if using). Stir well to combine and season to taste.
7. To serve, spoon rice into bowls. Top with lamb chilli con carne, dollop over lime yoghurt, squeeze over lime wedges and sprinkle over coriander.