Lamb Pilaf

Name: Lamb Pilaf
Ingredients: 14 oz peeled, seeded butternut squash, chopped; 2 tbsp vegetable oil; 1 lb ground lamb; 1 None onion, finely chopped; 2 cloves garlic, crushed; 2 tsp ground cinnamon; 1/4 cup frozen peas; 2 pkg (9 oz each) 90 second basmati rice; 1 None chicken bouillon cube; 2 None tomatoes, chopped; 1/4 cup chopped cilantro

11 ingredients

3 steps

Ingredients

14 oz peeled, seeded butternut squash, chopped
2 tbsp vegetable oil
1 lb ground lamb
1 None onion, finely chopped
2 cloves garlic, crushed
2 tsp ground cinnamon
1/4 cup frozen peas
2 pkg (9 oz each) 90 second basmati rice
1 None chicken bouillon cube
2 None tomatoes, chopped
1/4 cup chopped cilantro

Directions

1

Microwave squash on high (100%) for 8 mins or until just tender. Set aside.
2

Meanwhile, heat 1 tbsp of the oil in a deep skillet on medium heat. Add ground lamb; cook, stirring to break up lumps, for 5 mins or until browned. Transfer to a bowl.
3

Heat remaining 1 tbsp oil in the same pan on medium heat. Add onion, garlic and cinnamon; cook and stir for 3 mins or until soft. Add peas, rice, crumbled bouillon cube, tomato, ground lamb and 1 1/2 cups boiling water. Bring to a simmer. Simmer for 5 mins or until stock is almost absorbed. Stir in squash. Serve pilaf sprinkled with cilantro.