Indian-Spiced Lamb with Yellow Rice and Minted Yoghurt

Steps

1. Bring a full kettle to the boil. Cook rice Add 2¼ cups boiling water and a pinch of salt to a pot, cover with a tight-fitting lid and bring back up to the boil. Add rice and turmeric, stir and return lid. 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. Fluff up rice with a fork.
2. Prep veggies and make salsa Grate courgette and carrot. Set aside. Dice tomatoes 1cm and toss in a bowl with mint and a drizzle of oil. Season to taste and set aside.
3. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook courgette and carrot for about 2 minutes, until softened. Add onion, garlic and ginger paste, lamb mince, Indian spice mix and ½ tsp salt to pan. Cook, stirring, until browned, about 6–7 minutes. Season to taste.
4. Serve rice and lamb with a dollop of minted yoghurt and salsa.