Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped finely
- 1 eggplant, cut into 2cm pieces
- 1 clove garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1 cinnamon stick
- 1 1/3 cups basmati rice
- 300 grams pumpkin (cut into 15cm pieces)
- 2 cups low-sodium chicken stock
- 400 gram lamb (lean lamb rump steak)
- 1 tablespoon coriander leaves
- 2 tablespoon fat-free Greek-style yogurt
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Remove from heat; stand, covered, for 5 minutes and then slice on the diagonal, reserve any meat juices.
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Step 5: Top rice mixture with lamb and coriander and drizzle with any meat juices and serve with yoghurt.
We hope you enjoy this recipe!
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