East African beef pilaf in roasted butternut halves
The pilaf can be served on its own, with roasted butternut chunks on the side
Ingredients
- 3 butternuts
- olive oil
- 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
Filling
Method
- Preheat oven to 180°C. Halve the butternuts and remove seeds, drizzle with olive oil and roast for 15 minutes.
- For the filling: Heat oil in a large saucepan and brown the beef, remove and keep warm.
- Add onions to the saucepan and fry together with spices and curry paste until soft.
- Add red pepper, carrots, rice and stock. Season to taste and simmer gently for 45 minutes.
- Spoon into butternut, sprinkle with saffron and coriander, return butternuts to oven and bake for a further 20 minutes or until butternuts are soft.
- Serve warm with a tomato, onion, chillies and vinegar sambal.
- The stewing steak can be replaced by lamb cubes.
- Use Spekko India Gate Classic Basmati Rice or Spekko Long Grain Parboiled Rice instead of the Jasmine.
From the Spekko kitchen