Sticky Rice with Mung Beans from Parwana by Durkhanai Ayubi

Ingredients

• 1 teaspoon coriander seeds, ground with a spice grinder or mortar and pestle
• Red and green long fresh chilli, thinly sliced, dried mint and mild paprika, to garnish
• 250 g (9 oz) lean minced (ground) beef
• Small handful fresh coriander (cilantro), leaves and stems coarsely chopped
• 1 large brown onion, finely diced
• 125 ml (½ cup) sunflower oil
• 1 garlic clove, coarsely chopped
• 4 large ripe tomatoes, quartered
• ½ teaspoon ground turmeric
• 1 teaspoon white sugar
• 1 teaspoon curry powder
• 440 g (2 cups) medium-grain rice, such as Calrose, rinsed
• 1 large brown onion, coarsely chopped
• 1 large ripe tomato
• 2 tablespoons white vinegar
• 1 tablespoon tomato paste (concentrated purée)
• 1 garlic clove, finely grated
• 60 ml (¼ cup) sunflower oil
• 2 large brown onions, finely diced
• 250 g (9 oz) fatty minced (ground) lamb
• 1 long fresh red chilli, coarsely chopped
• 225 g (1 cup) mung beans
• 780 g (3 cups) Greek-style yoghurt