Lamb and Pumpkin Pilaf
Ingredients
Olive oil spray
400g lamb strips
1 onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups rice
400g pumpkin
150g green beans
2 1/2 cups chicken stock
Method
Finely chop onion.
Peel and cut pumpkin into 1 cm cubes.
Spray a large pan with oil and heat.
Stir fry the meat.
Transfer to a plate, cover and set aside.
Cook the onion over medium-low heat for about 5 minutes.
Add spices and stir for about 30 seconds.
Add the rice and stir to coat with the onion mixture.
Add the pumpkin, beans and stock and stir until well combined.
Cover with a lid and bring to the boil.
Reduce the heat to very low, and cook for 12 minutes.
Turn off the heat and stand for 5 minutes.
Return the meat to the pan, use a fork to mix through and fluff up the rice.
Serve immediately.
