Method

• 1.
  Heat 1 tablespoon oil in a saucepan over medium-low heat and add the onion. Cook, stirring, for 5-6 minutes until softened. Remove half the onion with a slotted spoon and set aside. Add 1/4 cup (70g) yoghurt and 1 tablespoon curry paste to the pan and cook, stirring, for 2 minutes or until combined. Add the rice, stirring to coat the grains, then add 1 1/2 cups (375ml) cold water and increase heat to medium. Bring to the boil, then cover with a lid, reduce heat to low and cook for 25 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and stand, covered, for 5 minutes, then stir through the chopped mint and season.
• 2.
  Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-high heat and cook cutlets, in batches, for 2 minutes on each side. Brush each side with the remaining 1 tablespoon curry paste and cook for a further 1 minute on each side. Transfer the cutlets to a plate and rest, loosely covered with foil.
• 3.
  To serve, spread the rice on a serving platter and top with lamb and reserved onions. Drizzle with the remaining 1/4 cup (70g) yoghurt, garnish with almonds and extra mint sprigs, and season.