Lamb and pumpkin pilaf

Lamb and pumpkin pilaf

By
From
What's for Dinner?
Serves
4-6
Prep
15 mins
Cooking time
45 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
300g lamb fillet, diced
1 onion, diced
1 garlic clove, crushed
pinch saffron threads
70g vermicelli noodles, roughly broken
250g long-grain white rice
300g pumpkin, peeled and diced into 2 cm chunks
500ml chicken stock
400g tinned chickpeas, rinsed and drained
salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
coriander leaves
plain yoghurt, to serve

Method

  1. Preheat the oven to 180°C. Heat a large ovenproof heavy-based saucepan over medium heat. Add a splash of oil and the lamb and cook until golden brown. Remove the lamb and set aside.
  2. Add more oil to the pan if needed, then add the onion, garlic and saffron, and cook for 4–5 minutes or until fragrant and soft. Add the noodles and cook until they just start to colour.
  3. Add the rice and pumpkin, cook for 2–3 minutes, then add the stock, lamb and the chickpeas. Bring to the boil, stirring often.
  4. Reduce the heat, cover the pan and cook in the oven for 30 minutes, or until the rice is tender and the stock has been absorbed. Remove the pan from the oven and allow to stand for 5 minutes, covered, before serving.
  5. Check the seasoning and add the salt and pepper, to taste, then add the parsley and coriander and serve with the plain yoghurt.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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