Middle Eastern Lamb with Yellow Rice

Steps

1. Heat a drizzle of oil in a medium pot on medium heat. Cook rice and rice spice mix for about 1 minute, until fragrant. Add water and salt to pot and bring to the boil.
2. As soon as rice 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.
3. Finely dice onion, set aside. Finely chop or grate cauliflower, grate carrot and set aside. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and lamb mince for about 5 minutes, breaking it up as it cooks, until browned.
4. Add lamb spice mix, second measure of salt, garlic, cauliflower and carrot to the pan and cook for 2-3 minutes until fragrant. Add flour, stir to combine and cook for about 1 minute. Combine beef stock powder and boiling water in a heat-proof bowl. Add stock to pan and cook a further 3-4 minutes, until thickened.
5. Fold spinach through, until just wilted. Add lemon juice and season to taste.
6. Divide yellow rice between bowls and top with lamb, a drizzle of yoghurt and a dollop of kasundi (if using). Sprinkle with mint leaves and almonds.