Lamb steaks with tomato and spinach pilau

Method

1. Season the lamb and put into a shallow ovenproof dish. Put onion, garlic, ginger, chilli, almonds, yogurt and the spices in a food processor and whizz to a paste. Season and pour over the lamb. Turn to coat, cover and marinate for at least 30 minutes.
2. Preheat the oven to 230°C/fan 210°C/gas 8. Uncover the lamb and cook for 20 minutes, turning halfway.
3. Meanwhile, heat a non-stick saucepan over a medium-high heat. Add the cumin seeds and turmeric, stir for 20 seconds, then stir in the diced tomatoes, basmati rice, 600ml boiling water and a pinch of salt. Cover and bring to the boil. Stir once, reduce the heat to low and cook, covered, for 12 minutes.
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4. Add the spinach to the pan (don’t stir in), cover and cook for a further 3 minutes or until the spinach has just wilted. Stir through the rice, fluffing up the grains with a fork.
5. Spoon onto plates, place a lamb steak alongside and spoon over the sauce. Serve with a spoonful of yogurt and garnish with coriander.