Prep
15-30 mins
Cook
45 MIN
Ingredients
750 g
Pumpkin, peeled, deseeded, cut into 1cm pieces
-
Olive oil cooking spray
1 1/2 tbsp
Olive oil
1
Red onion, finely chopped
2
Garlic cloves, crushed
2 tsp
Ground coriander
1 tsp
Ground cumin
-
Pinch cayenne pepper
1 1/2 cups
Basmati rice, rinsed
2 1/2 cups
Chicken stock
1 cup
Frozen peas
2
165g Gravox lamb & rosemary gravy
100 g
Baby spinach leaves
2
200g lamb backstraps
1/3 cup
Chopped pecans, toasted
-
Flat leaf parsley leaves to garnish
Instructions
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil and season with salt and pepper. Bake for 15-20 minutes or until tender.
Step 2
Meanwhile, heat 1 tbsp of oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion is tender. Add coriander, cumin and cayenne pepper. Cook, stirring, for 1 minute or until aromatic.
Step 3
Add rice and stock to pan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer covered for 10 minutes. Add peas and Gravox Lamb & Rosemary Gravy. Cover and simmer for 3-4 minutes or until rice is tender and liquid mostly absorbed. Gently fold in spinach leaves. Remove pan from heat. Cover.
Step 4
Meanwhile, heat remaining oil in a frying pan over medium heat. Season both sides of lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
Step 5
Heat remaining packet of Gravox Lamb & Rosemary Gravy according to packet instructions.
Step 6
Thinly sliced lamb. Add pumpkin, pecans and lamb to rice mixture. Stir to combine. Garnish with parsley and serve with extra Gravox Lamb & Rosemary Gravy.