Step 1

Heat half the oil in a saucepan over medium heat. Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft. Stir in the rice, raisins, stock powder and water. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes. Reduce heat to low. Cover and cook for 10 minutes or until the liquid is absorbed. Set aside, covered, for 5 minutes to steam. Stir in the pine nuts.

Step 2

Meanwhile, combine the curry powder and remaining oil in a bowl. Rub over the lamb. Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.

Step 3

Thinly slice the lamb across the grain. Divide the rice among serving dishes. Top with the lamb, yoghurt and coriander.