50g chopped dates cup natural yoghurt Combine all yellow rice ingredients 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.
While rice is cooking, finely dice onion and grate carrots. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrots for 3–4 minutes, until soft, stirring occasionally. Add lamb mince and cook for 3–4 minutes, breaking up with a wooden spoon, until starting to brown.
While mince cooks, roughly chop garlic, thinly slice cabbage and set both aside.
Add second measure of Indian spice mix and second measure of salt to pan and stir well. Cook for about 1 minute, until fragrant.
Add ginger, garlic, cabbage and chilli flakes (if using), stir well to combine and cook for a further
6–7 minutes, until cabbage is tender and lamb is browned. Stir through tomato sauce and season well with salt and pepper.
While lamb cooks, dice cucumber 1cm and set aside. Add chopped dates to a small, heatproof bowl. Pour over boiling water to just cover and leave to soak for 2 minutes.
Drain well and discard water. Use a fork to mash dates then mix through yoghurt.
To serve, spoon cup cooked yellow rice per person onto each plate and top with Indian-spiced lamb. Dollop over date yoghurt and top with cucumber.