Lamb Chilli Con Carne with Brown Rice and Lime Yoghurt

Steps

1. Bring a medium pot of salted water to the boil.
2. 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.
3. Heat oil in a medium fry-pan on high heat. Add lamb and cook for about 3 minutes, breaking up as it cooks, until browned.
4. Add onion, carrot and a pinch of salt to pan and cook, stirring occasionally, for about 3 minutes, until carrot is soft and lamb is cooked.
5. Reduce pan to medium heat, add chilli lamb spice and chilli flakes (if using). Cook for about 30 seconds, until fragrant. Stir through chunky tomato sauce and stock/water.
6. Bring to a simmer, reduce heat to low and cook for 10-12 minutes, until mixture has thickened and cooked through. Season to taste.
7. Dice tomato 1cm and thinly slice spring onion. Once rice is cooked, add both to pot, mix well to combine and season to taste.
8. Zest and juice lime into a small bowl. Roughly chop both measures of coriander (set aside measure to serve). Add first measure of coriander, yoghurt and honey (if using) to bowl with lime. Stir well to combine and season to taste.
9. To serve, spoon brown rice into a bowl and top with lamb chilli con carne. Dollop over lime yoghurt, squeeze over lime wedges and garnish with coriander.