Heat some olive oil on medium heat in a skillet/frying pan.
Add the marinated meat and proceed to sear the meat then add the browning sauce.
Add a splash of warm water and reduce the heat to low, cover with a lid and continue to cook the meat until tender (mine took 45 minutes, although the time will vary depending the part of lamb you're using).
Half way through cooking the lamb add the tomato paste, also keep an eye on the meat and add a splash of water (not too much) if the liquid starts to evaporate.
Once the meat is cooked, add the scallion, red onion, garlic and hot sauce (if using) then saute until soft and translucent.
Add the vegetables to the pan, check there is enough liquid in the pan, if not add a splash more, then cover the pan and allow the vegetables to lightly steamed until they begin to soften (this will take several minutes).
Finally add the cold brown rice and proceed to combine with the meat/vegetables then fold in the turmeric for colour.
Do a taste test and season with additional pink salt/garlic granules black pepper, you can add a little organic soy(a) or coconut amino if required.