Lamb Pilaf

• 14 oz peeled, seeded butternut squash, chopped
• 2 tbsp vegetable oil
• 1 lb ground lamb
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp ground cinnamon
• 1/4 cup frozen peas
• 2 pkg (9 oz each) 90 second basmati rice
• 1 None chicken bouillon cube
• 2 None tomatoes, chopped
• 1/4 cup chopped cilantro

1. Microwave squash on high (100%) for 8 mins or until just tender. Set aside.
2. Meanwhile, heat 1 tbsp of the oil in a deep skillet on medium heat. Add ground lamb; cook, stirring to break up lumps, for 5 mins or until browned. Transfer to a bowl.
3. Heat remaining 1 tbsp oil in the same pan on medium heat. Add onion, garlic and cinnamon; cook and stir for 3 mins or until soft. Add peas, rice, crumbled bouillon cube, tomato, ground lamb and 1 1/2 cups boiling water. Bring to a simmer. Simmer for 5 mins or until stock is almost absorbed. Stir in squash. Serve pilaf sprinkled with cilantro.

butternut squash, vegetable oil, ground lamb, onion, garlic, ground cinnamon, frozen peas, rice, chicken bouillon cube, tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23863 (may not work)