Indian Lamb Mince with Yellow Rice and Tomato Salsa

Steps

1. Combine rice, water, turmeric and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and 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.
2. Thinly slice spinach, finely dice onion, grate carrot and set aside.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion, carrot and lamb mince for 5-6 minutes until starting to brown. Add garlic, ginger, Indian spice mix, flour and salt and cook for 1-2 minutes, stirring often, until fragrant.
4. Reduce heat to medium and slowly stir through stock and tomato sauce. Add peas and cook for a further 5-6 minutes until thickened. Dice tomato 0.5cm and place in a small bowl. Roughly chop mint and add to tomato with a drizzle of olive oil. Mix to combine and season to taste.
5. Fluff up cooked rice with a fork and stir through spinach.
6. To serve, divide yellow rice between plates and top with Indian lamb and sprinkle over tomato salsa.