Prepare Ingredients:

Wash the fresh produce. Peel and mince the garlic. Dice ¾ of the onion you don't need the full onion for this recipe. Peel and dice carrot and celery. Pick coriander leaves, discarding stems.

Start Curry:

Pat dry the lamb with paper towel. Heat some oil in a pot over medium high heat. Add the onion, garlic, lamb, tomato paste and spice mix. Cook for 5 minutes, until fragrance is released and meat has started to brown.

Simmer Curry:

Add coconut milk, carrot, celery and ½ cup of water. Stir and bring to a boil. Once boiling, reduce heat and simmer for 20-25 minutes, until carrots are tender. Add coriander leaves reserving some for garnish and a squeeze of lemon juice in the last couple of minutes of cooking.

Cook Rice:

In a pot, bring 1¾ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

You Plate It:

Divide rice between bowls and serve curry on top. Garnish with remaining coriander leaves and a small slice of lemon. Enjoy!