I have finally used the last of my pumpkin! I’m almost all pumpkin’d out! I had also been craving pilaf for a while now so this seemed like the perfect opportunity. Lamb was also on special today at the supermarket so that’s the choice meat of the day.
Prep time 15 mins
Cook time 45 mins
600g lamb, cut into bite sized pieces
1 tbsp cumin powder
1 tbsp coriander powder
1/2 tbsp cardamom powder
1 tsp tumeric powder
2 tbsp neutral oil
1 large onion, finely chopped
3 garlic cloves, crushed
400g pumpkin, cut into bite sized pieces
400g basmati rice
1L beef stock
1 bay leaf
1/2 quill of cinnamon
30g almonds, sliced
20g pine nuts
1 bunch parsley, chopped
Marinade the lamb with the cumin, coriander, cardamom and tumeric powder. Season with a generous amount of salt and/or pepper and set aside for about half an hour.
Heat 1 tbsp of oil in a large pan and brown the lamb all over and set aside. Normally I wouldn’t mind a little bit of pink in the meat but I’m pregnant and can’t eat raw meat so I’ve cooked it through.
Add another 1 tbsp of oil to the same pan and saute the onion and garlic until softened.
Add the basmati rice to the pan and coat with the onion and garlic mixture.
Add the beef stock, pumpkin, cinnamon quill and bay leaf and cover. Let it simmer on a low heat for 30 minutes or until the rice is cooked through.
Once cooked, top with the parsley, almonds and pine nuts and serve. You may also want to serve with a side of yoghurt (not included in calorie count).