February 09, 2017
Dinner, Main Dish, Lamb/Mutton,
Rice, White Rice, Vegetables, Pumpkin , Indian, Budget-Friendly, Quick Meals, Skillet, Stove Top, Diabetic, Gluten-Free, Make it from scratch, Spicy more
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"From Recipes + September '16."
Heat oil in a medium saucepan over high heat and add onion, cook, stirring for 2 minutes or until lightly browned and then add eggplant, cook, stirring occasionally, for 3 minutes or until browned.
Then add garlic, spices and rice and cook stirring for 1 minutes or until fragrant and then stir in the pumpkin and stock and bring to the boil and then reduce heat, simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.
Meanwhile, cook lam on a heated oil grill plate or grill or barbecue over medium-high heat for 3 minutes each side or until cooked to your liking.
Remove from heat; stand, covered, for 5 minutes and then slice on the diagonal, reserve any meat juices.
Top rice mixture with lamb and coriander and drizzle with any meat juices and serve with yoghurt.
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