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East African beef pilaf in roasted butternut halves

East African beef pilaf in roasted butternut halves

The pilaf can be served on its own, with roasted butternut chunks on the side

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 3 butternuts
    • olive oil

    Filling

    • 90 ml (6 tbsp) oil
    • 750 g stewing steak, cubed
    • 2 onions, diced
    • 5 ml (1 tsp) ground coriander
    • 5 ml (1 tsp) ground cumin
    • 5 ml (1 tsp) garam masala
    • 45 ml (3 tbsp) curry paste
    • 250 ml (1 cup) frozen peas
    • 1 large red pepper, diced
    • 4 carrots, diced
    • 250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
    • 2 beef stock cubes dissolved in
    • 750 ml (3 cups) water
    • salt and pepper to taste
    • 15 ml (1 tbsp) saffron strands
    • chopped fresh coriander to garnish

Method

    1. Preheat oven to 180°C. Halve the butternuts and remove seeds, drizzle with olive oil and roast for 15 minutes.
    2. For the filling: Heat oil in a large saucepan and brown the beef, remove and keep warm.
    3. Add onions to the saucepan and fry together with spices and curry paste until soft.
    4. Add red pepper, carrots, rice and stock. Season to taste and simmer gently for 45 minutes.
    5. Spoon into butternut, sprinkle with saffron and coriander, return butternuts to oven and bake for a further 20 minutes or until butternuts are soft.
    6. Serve warm with a tomato, onion, chillies and vinegar sambal.

    From the Spekko kitchen

    1. The stewing steak can be replaced by lamb cubes.
    2. Use Spekko India Gate Classic Basmati Rice or Spekko Long Grain Parboiled Rice instead of the Jasmine.