Reap the rewards

Start tending to your autumn veggie gardens to make these warm and hearty meals perfect for the colder weather!

Biryani with pumpkin and lamb

This unique biryani variation will make you run for seconds

HANDS-ON TIME 5 min
TOTAL TIME 35 min
SERVES 4 

• 1 tbsp olive oil
• 1 onion, finely chopped 
• 1 brinjal, cut into 2 cm pieces 
• 2 garlic clove, minced 
• 3 tsp ground coriander 
• 2 tsp ground cumin 
• 1/2 tsp ground turmeric 
• 1tsp ground cardamom 
• 1 cinnamon stick 
• 1 cup basmati rice 
• 300 grams pumpkin, cut into 1.5 cm pieces 
• 2 cup chicken stock 
• 400 grams lamb loin (boneless)
• 1 tbsp fresh coriander leaves 
• 1/4 cup Greek-style yoghurt 

HEAT oil in a pot over high heat.

ADD onion; cook, stirring, for 2 minutes or until lightly browned. Add brinjal; cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and rice; cook, stirring, for 1 minute or until fragrant. Stir in the pumpkin and stock. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.

MEANWHILE, Cook lamb on a heated, oiled grill plate (or grill or barbecue) over medium-high heat for 4 minutes each side or until cooked to your liking.

REMOVE from heat; stand, covered, for 5 minutes. Slice on the diagonal; reserve any meat juices.

TOP rice mixture with lamb and coriander and drizzle with any meat juices.

SERVE with yoghurt.

Fish with misoginger butter

Fish with an Asian twist and a delicious nutty flavour

HANDS-ON TIME 20 min 
TOTAL TIME 30 min 
SERVES 4