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Pine Nut Pilaf with Lamb
By Andy | May 1, 2009
Pine Nut Pilaf with Lamb
Serves 4
Prep time : 10 minutes
Cooking time : 25 minutes
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Ingredients
400 grams lamb back straps.
800 grams butternut pumpkin, peeled and cubed into 1 cm pieces.
1 brown onion, finely diced.
1 clove of garlic, crushed.
2 teaspoons ground coriander.
1 teaspoon ground cumin.
pinch of cinnamon.
pinch of chili powder.
1 1/2 cups washed basmati rice.
2 1/2 cups chicken stock. Shop bought is OK or try our homemade chicken stock recipe .
1 cup of frozen peas.
100 grams baby spinach leaves, washed.
1/4 cup toasted pine nuts.
1 1/2 tablespoons of olive oil.
Olive oil spray.
Salt and pepper to taste.
1/4 cup fresh picked coriander leaves, to serve.
1 cup natural or Greek style yoghurt, to serve.
Method
Preheat oven to 220C.
Place pumpkin in a single layer on 2 or more baking trays lined with baking paper.
Spray lightly with oil and bake for 20 minutes or until tender.
While pumpkin cooks, in a heavy based pan heat 1 tablespoon of oil over medium heat.
Add onion and cook for 4-5 minutes.
Add garlic and cook for 1 minute.
Add coriander, cumin, chili and cinnamon and cook until aromatic, about 1 minute.
Add rice and stock and bring to the boil.
Reduce to a simmer and cook covered for 10 minutes.
Add peas, cover and cook for a further 3-4 minutes, or until rice is tender and most liquid is absorbed.
Add spinach leaves and stir through to wilt.
When you add the rice and stock to the saucepan, place the remaining oil in a fry pan over medium high heat.
Season lamb with salt and pepper and cook for 3 minutes per side. Cover with foil and allow to rest for 3 minutes.
Serving
Thinly slice the lamb.
Add lamb, pine nuts and pumpkin to rice and stir to mix.
Serve to plate, top with a dollop of yoghurt and garnish with fresh coriander leaves.
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