Pumpkin Chutney with Rice and Lamb
Main Dishes • European
Description
Pumpkin chutney with rice is great as a standalone dish or as a side to meat or poultry. The version with lamb pairs harmoniously with dry red wine, such as a Georgian Saperavi or an Italian Chianti.
Ingredients
- Onion 2 pieces
- Carrot 2 pieces
- Garlic 4 cloves
- Ginger 0 oz
- Brandy 0 fl oz
- Long-Grain Rice ½ cup
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Pumpkin 1 piece
- Lamb Neck Fillet 4 pieces
Step-by-Step Guide
Step 1
Cook the rice according to the package instructions.
Step 2
While the rice is cooking, cut the pumpkin into 2x2 cm cubes. Grate the carrot, and finely chop the onion, garlic, and ginger.
Step 3
In a saucepan or deep skillet, melt the butter, add the vegetable oil, and sauté the chopped onion.
Step 4
When the onion becomes soft, add the garlic and ginger, and sauté for another couple of minutes, stirring. Add the carrot and sauté for another 5 minutes.
Step 5
Add the chopped pumpkin, mix with the onion, garlic, and ginger, and sauté for 5 minutes on high heat, then reduce the heat to medium and simmer for another 10 minutes, stirring occasionally.
Step 6
Add the brandy, mix, and simmer for another 2–3 minutes. Season with salt and pepper, add finely chopped parsley, mix, and remove the pumpkin chutney from the heat.
Step 7
Lightly sauté the rice in another skillet (2–3 minutes), add the pumpkin chutney, mix, and remove from heat after 1–2 minutes.
Step 8
Lightly season the lamb medallions with pepper and sauté on high heat without adding salt.
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