To prepare the ingredients, finely chop the tomato, red onion, chilli (deseeded) and coriander (leaves and stems). Juice the lemon and shake the coconut milk well.

Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place rice and water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.

Meanwhile, combine the tomato, red onion, coriander and birdseye chilli in a small bowl. Add the lemon juice and a pinch of salt. Set aside.

Shape the Goan lamb mince into meatballs (five per person). Heat a lightly greased medium frying pan over a medium-high heat. Add the meatballs and cook, turning occasionally, for 5-6 minutes, or until cooked through. Remove the meatballs from the pan and set aside on a plate.

Place the same pan back over a medium heat with any remaining oil from the meatballs. Add the turmeric and cook, stirring, for 1 minute or until fragrant. Add the coconut milk and salt-reduced soy sauce and bring to a boil. Reduce immediately to a simmer and return the meatballs to the pan. Cook for 2-3 minutes or until heated through. Season to taste with more soy sauce or a little brown sugar if needed.

To serve, divide the brown rice between bowls. Top with the meatballs and some of the coconut broth. Garnish with the tomato salsa.