![Lamb and pine nut pilaf Lamb and pine nut pilaf](https://wikirecipes.net/wp-content/uploads/2019/04/Lamb-and-pine-nut-pilaf.jpg)
- 0:25 Prep
- 0:48 Cook
- 4 Servings
- Capable cooks
Ingredients
- 750g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
- olive oil cooking spray
- 1 1/2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- pinch ground cinnamon
- pinch chilli powder
- 1 1/2 cups Basmati rice, rinsed
- 2 1/2 cups Massel salt reduced chicken style liquid stock
- 1 cup frozen peas
- 100g baby spinach leaves
- 2 (about 200g each) lamb backstraps
- 1/4 cup pine nuts, toasted
- 2/3 cup Tamar Valley Greek Style Yoghurt
- fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Season with salt and pepper. Bake for 15 to 20 minutes or until tender.
- Step 2Meanwhile, heat 1 tablespoon of oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 to 7 minutes or until onion is tender. Add coriander, cumin, cinnamon and chilli powder. Cook, stirring, for 1 minute or until aromatic.
- Step 3Add rice and stock to pan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Add peas. Cover and simmer for 3 to 4 minutes or until rice is tender and liquid mostly absorbed. Add spinach leaves. Stir to combine. Remove pan from heat. Cover.
- Step 4Meanwhile, heat remaining oil in a frying pan over medium heat. Season both sides of lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
- Step 5Thinly slice lamb. Add pumpkin, pine nuts and lamb to rice mixture. Stir to combine. Serve with a dollop of yoghurt and coriander.
Nutrition
3095 kj
Energy
25g
Fat Total
6g
Saturated Fat
38g
Protein
493.2mg
Sodium
22g
Carbs (sugar)
86g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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