Take your tastebuds on a trip to the Middle East with cumin-dusted lamb and ginger-spiked rice.
Ingredients
- 750g Butternut pumpkin, peeled, seeded, cut into 2.5cm pieces
- Olive oil spray
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 300g (1 1/2 cups) Basmati rice
- 750ml (3 cups) Massel vegetable liquid stock
- 400g can chickpeas, rinsed, drained
- 150g baby spinach leaves
- 8 lamb cutlets
- 1 tablespoon ground cumin
- Fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Roast for 20 minutes or until tender.
- Step 2Meanwhile, heat oil in a saucepan over medium heat. Cook the onion, stirring, for 2 minutes or until softened slightly. Add garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add rice. Stir to coat. Add stock and chickpeas. Bring to boil. Reduce heat to low. Cover. Cook for 15 minutes or until tender. Stir in spinach. Cover and set aside for 2-3 minutes to steam. Use a fork to separate grains. Stir in pumpkin.
- Step 3Sprinkle the lamb with cumin. Spray a frying pan with oil. Cook the lamb over medium-high heat for 3 minutes each side or until cooked to your liking.
- Step 4Divide the pilaf and lamb among serving plates. Top with coriander.
Nutrition
2888 kj
Energy
19g
Fat Total
5g
Saturated Fat
8g
Fibre
39g
Protein
80mg
Cholesterol
960.99mg
Sodium
12g
Carbs (sugar)
85g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer & Sonja Bernyk
- Image credit: Chris Jones
- Publication: Australian Good Taste
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