Lamb Keema Pilau with Spinach & Tandoori Onion Raita

500g Lamb Mince 30g Ginger & Garlic Paste 1 Rogan Josh Sauce 15ml Cooking Oil 600g cooked Steamed Rice, Cold 250g Greek Yoghurt 50g Baby Spinach 80g of Tandoori Onion Chutney 15g chopped Coriander 15g chopped Mint 30g Fried Onions

Heat oil in a pan and saute the lamb mince. Once browned add the ginger garlic paste and saute. Add the Rogan Josh Sauce and cover. Simmer till cooked, it should take around 8 mins, stirring occasionally. Open and on a slow flame, add the cooked steamed rice and gently mix the mince with the rice, to combine all. To make the raita, mix the greek yoghurt with the shredded baby spinach and tandoori onion chutney. Serve the raita chilled alongside the hot lamb pilau, garnished with chopped coriander, chopped mint and the fried onions.