400 g Ground lamb 320 g Carrots 150 g canned chopped tomatoes 125 g Yogurt 120 g White rice 100 g Green peas 2 potato 2 red onion 1 Green chilli 2 tablespoon coriander 1 tablespoon Ginger, fresh 1 cinnamon sticks 3 Cloves, dried 1.5 tablespoon coriander powder 1 teaspoon Cumin powder 0.5 tablespoon Turmeric 45 mL Olive oil 1 Lemon 1 pinch Salt 1 pinch Pepper 2 garlic clove Rinse the vegetables and herbs. Seed and slice the chilli peppers. Peel and dice the potatoes. Finely chop the coriander. Peel and slice the garlic and onions. Peel and grate the carrots and ginger. In a salad bowl, season the carrots with 2 tablespoons of olive oil and 1 tablespoon of lemon juice Add salt and pepper. Set aside. Steam the rice as indicated on the package. Drain and keep in a warm place. In the meantime, heat the olive oil in a frying pan and brown the onions. Add the ginger, garlic, chillies, cinnamon and cloves. Continue cooking for 3 minutes. Add the lamb and brown over high heat. Incorporate the ground coriander, cumin and turmeric and cook for 2 more minutes. Add the potatoes and tomatoes. Add 250 ml of water, cover and simmer for 20 minutes. Remove the lid, add the yogurt, peas and coriander, and cook for 10 more minutes. Serve the lamb curry along with wholegrain rice and grated carrots. A healthy cooking habit: measure the oil using a tablespoon.