Ingredients

• 750g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• olive oil cooking spray
• 1 1/2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• pinch ground cinnamon
• pinch chilli powder
• 1 1/2 cups basmati rice, rinsed
• 2 1/2 cups salt-reduced chicken stock
• 1 cup frozen peas
• 100g baby spinach leaves
• 2 (about 200g each) lamb backstraps
• 1/4 cup pine nuts, toasted
• 2/3 cup plain Greek-style yoghurt
• fresh coriander leaves, to serve

Description

Lamb And Pine Nut Pilaf Recipe - Preheat Oven To 230°C. Line A Large Baking Tray With Baking Paper. Place Pumpkin, In A Single Layer, On Tray. Spray With Oil. Season With Salt And Pepper. Bake For 15 To...

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