Indian Lamb with Pilau Rice and Mango Yoghurt

Steps

1. Prep vegetables Finely dice red onion and capsicum; grate carrot; dice tomato 1cm. Set aside tomato for serving.
2. Cook rice Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion, capsicum and carrot for 2-3 minutes, until tender. Add a pinch of salt, Indian 5 spice blend and almonds. Cook for about 30 seconds. Add rice and chicken stock, then bring to the boil.
3. Finish rice Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid during cooking. After rice has steamed, fluff grains with a fork and season.
4. Make mango yoghurt In a small bowl, combine yoghurt and mango coconut sauce. Season.
5. Cook lamb Pat lamb dry and season. Drizzle with a little oil and coat in curried lamb spice. When rice has been cooking for 10 minutes, heat a drizzle of oil in a small fry-pan on high heat. Cook lamb for 2-3 minutes each side for mediumrare, or until cooked to your liking. Rest, covered, for a few minutes before slicing thinly.
6. To serve Top rice with, lamb, mango yoghurt, tomato, almonds and coriander