Lamb & pecan pilaf

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. Step 5

   Heat remaining packet of Gravox Lamb & Rosemary Gravy according to packet instructions.

6. 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.