Indian Lamb with Spiced Rice and Chutney

Steps

1. Cook rice Heat a drizzle of oil in a medium pot on medium heat. Cook spiced rice mix for about 1 minute, until fragrant. Add rice, water and ½ tsp salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies Thinly slice onion; grate carrot; dice courgette 1cm. Set aside separately.
3. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and 1 tsp salt for about 3 minutes, until starting to soften. Add lamb mince and cook for about 5 minutes, stirring, until browned. Add lamb spice mix, garlic and carrot to the pan and cook for 2-3 minutes, until fragrant.
4. Add water and cook a further 3 minutes, until mixture has thickened. Add courgette and peas and cook for 2-3 minutes, until just tender. Stir through lemon juice and season to taste.
5. Serve rice topped with lamb, a drizzle of yoghurt and a dollop of chutney. Sprinkle with picked mint leaves and almonds.