The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

1 ta­ble­spoon olive oil

1 small brown onion (80g),

chopped finely

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

chicken stock

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.

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