Light Lamb Pilaf with Carrot and Pumpkin

By JoBellette

Ingredients

• 2 tablespoons sunflower oil
• 500 g lean lamb mince
• 1/4 cup (25g) ground cinnamon
• 2 tablespoons ground cumin
• 2 tablespoons ground cardamom
• Pinch of dried chilli flakes
• 1 tablespoon honey
• Juice of 1 lemon, plus wedges to serve
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 cup Basmati Rice
• 1 1/2 cups (375ml) gluten-free vegetable stock, heated
• Pinch of saffron threads
• 1/4 cup (40g) raisins
• 2 carrots, coarsely grated
• 150 g grated pumpkin
• Zest of 1 orange
• Toasted flaked almonds, mint leaves and thick Greek-style yoghurt, to serve

Details

Preparation time 30mins

Preparation

Step 1

Heat oil in a saucepan over medium-high heat. Add lamb and spices, season, then cook, breaking up any lumps with a spoon, for 6-8 minutes until browned. Add honey and stir to coat, then remove lamb with a slotted spoon and transfer to a bowl. Pour over lemon juice, cover and keep warm.

In the same pan, cook onion and garlic, stirring, for 5-6 minutes until golden. Add rice, stirring to coat, then season. Stir in hot stock, then cover, reduce heat to low and gently simmer for 15 minutes.

Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.

Remove the lid from the pan and stir in carrot, pumpkin, orange zest, raisins and saffron plus soaking liquid. Return the lid and remove from heat. Stand for 5 minutes, then fluff up rice with a fork and stir in the lamb. Transfer to a platter.

Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.