Curtis Stone's lamb, cauliflower and coconut curry

Heat 1 tablespoon oil in large saucepan over very high heat. Add the lamb and brown well, breaking up large pieces with a wooden spoon. Remove to a sieve set over a bowl and allow to drain.

Return pan to high heat and add remaining oil and carrot. Cook for about 3 minutes or until carrot begins to brown. Add cauliflower and cook for a further 3-5 minutes until cauliflower begins to brown.

Season with salt and pepper.

Add onion, garlic and ginger, cook for about 2 minutes. Reduce heat to medium then add cumin, coriander, garam masala and bay leaf and cook for a further 2 minutes, stirring constantly.

Return lamb to pan and add coconut milk and water and simmer for about 10 minutes, scraping bottom of pan until liquid has reduced. Season to taste.

Meanwhile, cook rice according to packet directions.

To serve, divide rice between 4 serving bowls, spoon over lamb curry and garnish with fresh coriander.