Peel and grate the carrot. Peel and chop the onion. Chop the zucchini. Peel and finely chop the garlic. Peel and grate the ginger. Split the cardamom pods open with the back of a knife.

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 3-4 min or until browned.

Add the onion, zucchini and carrot to the pan and fry for 5 min until starting to soften.

Add the garlic, ginger, chilli flakes (reserve some for garnish), garam masala, turmeric, coriander cumin powder and cardamom pods, and fry for 2 min further. Add the measured water. Reduce the heat to low and cook for 5 min or until the water has evaporated. Season with salt and pepper.

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a second large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the cauliflower with a pinch of salt and stir-fry for 5 min. 

Slice the lime into wedges. Serve the Qeema over the cauliflower rice with a dollop of natural yogurt. Garnish with the lime wedges and the reserved chilli flakes.