Savory Lamb And Pumpkin Rice Medley Recipe

About this recipe

Savory Lamb and Pumpkin Rice Medley is a fusion dish that combines succulent lamb chunks and creamy pumpkin with aromatic spices, served over perfectly cooked long-grain rice. This dish is a delightful marriage of textures and flavors, with the lamb providing a rich, hearty taste that pairs beautifully with the slight sweetness of the pumpkin. The spices lend a warm, aromatic profile, making it a satisfying meal for lunch. It's quick to prepare, taking only 35 minutes, and offers a balanced nutritional profile with 656 kcal and 25g of protein per serving. Perfect for busy weekdays or a cozy family gathering, this medley is sure to be a crowd-pleaser, offering a taste of comfort with every bite. Serve it hot and enjoy the blend of flavors and the wholesome goodness it brings to your table.

Ingredients

• 500 ml Oil (For Frying)
• 500 g Onion
• 100 g Nuvi Spicez Sabut Garam Masala
• - Ginger Powder
• - Coriander Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 kg Basmati Rice
• - Blep Lamb Broth For Cats & Dogs
• 400-600 g Pumpkin

Instructions

1. 1. Wash the lamb chunks thoroughly and pat them dry with a clean kitchen towel.
2. 2. Heat the vegetable oil in a large pan over medium heat and sauté the sliced onions until golden brown.
3. 3. Add the lamb chunks to the pan and cook for 5–7 minutes, stirring occasionally until browned.
4. 4. Stir in the Nuvi Spicez Sabut Garam Masala, ginger powder, coriander powder, turmeric powder, and salt, mixing well to coat the lamb.
5. 5. Add the diced pumpkin to the pan and continue cooking for another 5 minutes, stirring gently to combine.
6. 6. Pour 250 ml of water into the pan, cover, and let it simmer for 10–12 minutes until the lamb is tender and the pumpkin is soft.
7. 7. While the lamb is cooking, rinse the long-grain rice under cold water until the water runs clear.
8. 8. In a separate pot, bring the remaining 250 ml of water to a boil and add the rice with a pinch of salt.
9. 9. Reduce the heat to low, cover, and cook the rice until all the water is absorbed and the grains are fluffy.
10. 10. Once the rice is ready, fluff it with a fork and transfer it to the serving plates.
11. 11. Spoon the lamb and pumpkin mixture over the bed of rice, ensuring even distribution.
12. 12. Garnish with fresh coriander leaves if desired and serve hot.