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Cumin lamb with pumpkin & chickpea pilaf
Cumin lamb with pumpkin & chickpea pilaf
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Transport your taste buds to the Middle East with flavorful cumin lamb and ginger rice.
Ingredients:
  • 750g Butternut pumpkin, peeled, seeded, cut into 2.5cm pieces
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 tsp finely grated fresh ginger
  • 300g (1 1/2 cups) Basmati rice
  • 750ml (3 cups) vegetable liquid stock
  • 400g can chickpeas, rinsed, drained
  • 150g baby spinach leaves
  • 8 lamb cutlets
  • 10.00 gm ground cumin
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 200°C and line a baking tray with baking paper. Arrange the pumpkin on the tray, spray with oil, and roast for about 20 minutes until tender.
  • Heat oil in a saucepan over medium heat. Sauté onion for 2 minutes until slightly softened. Add garlic and ginger, cook for 1 minute until aromatic. Stir in rice to coat, then add stock and chickpeas. Bring to a boil, reduce heat, cover, and cook for 15 minutes until tender. Mix in spinach and steam, covered, for 2-3 minutes. Fluff rice with a fork and stir in pumpkin.
  • Season the lamb generously with aromatic cumin. Lightly coat a frying pan with oil. Sear the lamb over medium-high heat for 3 minutes on each side, or until it reaches your desired level of doneness.
  • Plate the pilaf and lamb mixture, then garnish generously with fresh coriander leaves.

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