Heat 1 tbsp of the oil in a saucepan over medium heat.
Cook the carrot, onion and garlic, stirring, for 2 minutes or until the onion is soft.
Add rice and and raisins and stir until combined.
Add stock and bring to the boil.
Reduce heat to low simmer, cover and cook for 15 minutes or until liquid is absorbed.
Set aside, covered for 5 minutes.
Meanwhile, rub combined curry powder and remaining oil over the lamb.
Heat a large non-stick frying pan over medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
Combine yoghurt, cumin and sugar in a small bowl.
Thinly slice the lamb across the grain.
Divide the rice among serving dishes. Top with the lamb, yoghurt and toasted almonds.
3 tbs peanut oil
4 carrots, peeled and grated
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 cup basmati rice, rinsed
2/3 cup raisins
1 litre liquid chicken stock
2 tbs almonds, toasted
1 tsp curry powder (see note)
8 - 10 lamb fillets, trimmed
1/4 cup fresh coriander leaves
1 cup natural yoghurt
1 tsp cumin
pinch caster sugar