Add some spice to lamb mince
aside; finely dice onion; peel and grate carrot and set aside together.
For the tomato salsa, dice tomatoes 1⁄2cm and place in a small bowl. Chop mint and add to tomato with a drizzle of olive oil and season to taste. Set aside.
Heat a drizzle of oil in a large frying 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.
Reduce heat to medium and slowly stir through stock and tomato sauce. Add peas and cook for a further 5-6 minutes till thicken.
Fluff up cooked rice with a fork and stir through spinach.
To serve, divide rice onto each plate, top with Indian lamb and sprinkle over tomato salsa.
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Indian lamb mince with yellow rice and tomato salsa.