Boneless lamb leg steaks work equally as well with the pilaf, but use mint instead of parsley with the yoghurt.
Serves: 4
INGREDIENTS
6 pork medallions (we use Freedom Farms)
2 tablespoons olive oil
½ teaspoon each ground cumin and coriander
sea salt and freshly ground pepper
Pilaf
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
½ teaspoon ground allspice
500 grams crown pumpkin, peeled and diced 2 cm pieces
1/3 cup currants
1½ cups basmati rice, washed and well drained
3 cups chicken stock, hot
sea salt
To serve
½ cup thick plain yoghurt
2 tablespoons chopped flat-leaf parsley
1 clove garlic, crushed
lemon wedges
METHOD
Combine the oil and spices and rub into the pork medallions. Set aside.
Pilaf: Heat the oil in a medium saucepan and add the onion, garlic and spices with a pinch of salt. Cover and cook until tender, stirring occasionally. Add the pumpkin, currants and rice and turn to coat in the spices. Add the stock, season with salt and bring to the boil. Give a final stir then cover with a lid, reduce the heat to low and cook for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Pork: Season the pork with salt and pepper. Heat a sauté pan over a medium-high heat and cook the pork for 3-4 minutes each side until just cooked through.
To serve: Gently fluff up the pilaf with a fork. Combine the yoghurt, parsley and garlic in a bowl and serve with the pork steaks and lemon wedges.
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