Ingredients

• Spray of canola or olive oil
• 400 g lean lamb, cut into thin strips
• 1 medium onion, finely chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1½ cups basmati rice
• 400 g pumpkin, peeled and cut into 1 cm cubes
• 150 g green beans, cut into 2 cm lengths
• 625 mL (2½ cups) MAGGI Chicken Stock

Method

1. Spray a large pan with oil and heat.
2. Stirfry the meat in two batches.
3. Transfer to a plate, cover and set aside.
4. Cook the onion over medium-low heat for about 5 minutes or until very soft and lightly golden.
5. Add the spices and stir for about 30 seconds or until fragrant.
6. Add the rice and stir to coat with the onion mixture.
7. Add the pumpkin, beans and stock and stir until well combined.
8. Cover with a tight-fitting lid and bring to the boil.
9. Reduce the heat to very low, and cook for 12 minutes or until the stock is absorbed.
10. Turn off the heat and stand for 5 minutes or until the rice is tender.
11. Return the meat to the pan, use a fork to mix through and fluff up the rice.
12. Serve immediately.