Name: Lamb and pine nut pilaf
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Yield: 1
Ingredients: 750g butternut pumpkin, peeled, deseeded, cut into 1cm pieces; olive oil cooking spray; 27.30 gm olive oil; 1 brown onion, finely chopped; 1 garlic clove, crushed; 2 tsp ground coriander; 2.50 gm ground cumin; pinch ground cinnamon; pinch chilli powder; 300.00 gm Basmati rice, rinsed; 637.50 gm salt reduced chicken style liquid stock; 250.00 ml frozen peas; 100g baby spinach leaves; 2 (about 200g each) lamb backstraps; 62.50 ml pine nuts, toasted; 165.00 ml Greek Style Yoghurt; fresh coriander leaves, to serve

Lamb and pine nut pilaf

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Prep Time:
25 minutes

Cook Time:
48 minutes

Total Time:
73 minutes

Ingredients:

750g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
27.30 gm olive oil
1 brown onion, finely chopped
2 tsp ground coriander
2.50 gm ground cumin
pinch ground cinnamon
pinch chilli powder
300.00 gm Basmati rice, rinsed
637.50 gm salt reduced chicken style liquid stock
250.00 ml frozen peas
100g baby spinach leaves
2 (about 200g each) lamb backstraps
62.50 ml pine nuts, toasted
165.00 ml Greek Style Yoghurt
fresh coriander leaves, to serve

Instructions:

Preheat your oven to 230°C. Line a large baking tray with parchment paper. Arrange the pumpkin slices in a single layer on the tray. Give them a light spray of oil and season with salt and pepper. Roast for 15 to 20 minutes until they are tender.
Heat 1 tablespoon of oil in a large, heavy-based saucepan over medium heat until shimmering. Sauté onion and garlic until onion is tender, about 6 to 7 minutes. Stir in coriander, cumin, cinnamon, and chili powder, and cook until fragrant, about 1 minute.
Combine rice and stock in a pan over high heat until it boils. Reduce heat, simmer covered for 10 minutes. Add peas, cover, and simmer for an additional 3 to 4 minutes until rice is tender. Stir in spinach, remove from heat, cover pan.
Heat the remaining oil in a frying pan over medium heat. Season both sides of the lamb with salt and pepper, then cook for 3 minutes on each side for a medium cook, or until it reaches your preferred level of doneness.
Slice the lamb thinly. Mix the sliced lamb, pumpkin, and pine nuts into the rice mixture. Stir well to combine. Serve with a dollop of yogurt and fresh coriander on top.

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