Biryani with pumpkin and lamb
2 tsp olive oil
1 small onion, finely chopped
150g eggplant, cut into 2cm cubes
1 clove garlic, crushed
1½ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp ground cardamom
1" cinnamon stick
130g basmati rice
150g pumpkin, cut into small chunks
1 cup chicken stock
200g lamb backstrap (eye of loin), grilled as per your liking, allowed to stand for 5 mins and sliced on the diagonal
2 tbsp yogurt
Heat oil in a saucepan over high heat. Add onion; saute for 2 mins or until lightly browned.
Add eggplant, saute for 5 mins. Add garlic, spices and rice. Stir for a minute.
Add pumpkin and stock. Bring to the boil. Reduce heat to low, cover and let it cook until all the liquid is absorbed and rice is tender.
Top rice mixture with lamb and coriander and drizzle with any meat juices. Serve with yogurt.