Lamb Keema

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Toss carrots on prepared tray with oil, first measure of curry spice mix and salt. Roast for 20- 25 minutes, until lightly golden and tender. Turn once. Rinse and drain lentils well.
2. While carrots roast, make tomato raita. Cut cucumber in half lengthways, use a teaspoon to scrape out seeds (discard seeds) and grate into a medium bowl. Dice tomato 1cm and roughly chop both measures of mint (reserving second measure for garnish). Add to bowl, along with yoghurt and mix well. Set aside. Just before serving, season to taste.
3. To make lamb keema, finely dice onion. Heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring regularly, until starting to soften. Add lamb to pan and cook for about 3 minutes, breaking lamb up with a wooden spoon as it cooks. Add garlic and second measure of curry spice mix and cook for 30 seconds, until fragrant.
4. Reduce heat to low-medium and stir through tomato paste, stock, honey and salt. Simmer gently for about 3 minutes, until liquid has evaporated. Stir through peas and cook a further 1-2 minutes, until peas are tender. Season to taste with salt. Set aside.
5. While lamb cooks, roughly chop baby silverbeet and add to a medium bowl, along with drained lentils, vinegar and oil. Add cooked carrots, toss well and season to taste.
6. TO SERVE spoon roast carrot and lentil salad onto plates. Top with lamb keema and dollop over tomato raita. Garnish with reserved mint and sliced almonds.