We're giving mince the Indian Subcontinent treatment with this wonderfully fragrant korma. Spiced with a mild curry paste and loaded up with cauliflower and spinach, mix the delicious lamb through yellow-hued turmeric rice and tuck in.
Peel and crush garlic. Melt butter in a saucepan over medium heat. Add garlic and stir for 30 seconds. Add rice, turmeric and 310ml (1¼ cups) cold water, increase heat to high and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Peel and thinly slice eschalot. Trim and cut cauliflower into florets.
Heat oil in a frypan over medium heat. Add eschalot and a sprinkle of salt and pepper and cook, stirring occasionally, for 1–2 minutes or until softened and slightly caramelised.
Add lamb mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised.
Add cauliflower, korma curry paste and 180ml (¾ cup) water. Bring to a simmer, cover with a lid and cook for 5–8 minutes or until cauliflower is tender.
Add spinach leaves to korma and stir until wilted. Fluff rice with a fork. Divide rice between bowls and top with korma and yoghurt to serve.