BIRYANI WITH PUMPKIN & LAMB
PREP + COOK TIME 40 MINUTES SERVES 4
1 tablespoon olive oil
1 small brown onion (80g),
1 medium eggplant (300g),
cut into 2cm pieces
1 clove garlic, crushed
2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon ground turmeric ½ teaspoon ground cardamom 1 cinnamon stick
1 cup (200g) basmati rice
300g pumpkin, coarsely chopped 2 cups (500ml) salt-reduced
400g lamb backstrap
1 tablespoon fresh coriander leaves ⅓ cup no-fat greek-style yoghurt
1 Heat oil in a medium saucepan over high heat. Add onion; cook, stirring, for 2 minutes or until lightly browned. Add eggplant; cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and rice; cook, stirring, for 1 minute or until fragrant. Stir in the pumpkin and stock. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.
2 Meanwhile, cook lamb on a heated, oiled grill plate (or grill or barbecue) over medium-high heat for 4 minutes each side or until cooked to your liking. Remove from heat; stand, covered, for 5 minutes. Slice on the diagonal; reserve any meat juices.
3 Top rice mixture with lamb and coriander leaves and drizzle with any meat juices. Serve with yoghurt.