Lamb pilaf

Heat the oil in a large, shallow pan, over medium heat.

Add the lamb and cook for 5mins, breaking it up with a wooden spoon as you go.

Add the carrots, onion, and garlic, and cook for another 5mins.

Add the tomato puree, curry powder, ras el hanout, and rice, and cook for 2mins, mixing well.

Pour in the chicken stock, add the cauliflower rice, and sultanas. Season with salt and pepper to taste.

Bring the pan to a boil, and then reduce heat to a simmer, cover pan and cook for 35mins, or until the liquid is absorbed and the rice is cooked. Add a splash more water throughout cooking as needed.

Once cooked, turn off the heat and leave the pan covered to absorb any remaining water. Add the spinach and stir through until wilted.

Serve garnished with the parsley, coriander, and flaked almonds.