1. Place rice and sultanas in a saucepan. Cover with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Grate the carrot and slice the mint leaves. Combine crushed garlic clove with yoghurt, season with salt and pepper to taste. Set aside separately.

3. Toast almonds and sesame seeds in a pan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.

4. Add 3 tbsp oil to pan. Dice eggplant and slice spring onions. Add to pan as you go along with lamb mince, 3 tsp allspice and 1 tsp cinnamon. Cook for 6-8 minutes, or until cooked through. Season with salt and pepper.

5. Add rice to pan along with grated carrot, spinach leaves and half of the nuts and seeds. Toss until spinach is slightly wilted.

6. Scatter remaining nuts, seeds and mint over rice. Divide between bowls and dollop with yoghurt to serve.

Notes:
No lamb option - replacement is beef mince.
Cook for the same time as stated for lamb mince.

Brown rice 300g
Sultanas 1 packet (40g)
Carrot 1
mint 1/3 bunch
natural yoghurt 3/4 cup
Slivered almonds 1 packet (40g)
sesame seeds 1/2 packet (35g)
Eggplant 1
spring onions 1/2 bunch
Lamb mince 300g
Baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking), salt, pepper, ground allspice, ground cinnamon, garlic (1 clove)