Pumpkin Chutney with Rice and Lamb

Pumpkin chutney with rice goes well both as an independent dish and as a side dish for meat or poultry. The lamb option will harmoniously complement dry red wine.

Ingredients

• Onions 2 pieces
• Carrots 2 pieces
• Garlic 4 cloves
• Ginger 20 g
• Brandy 50 ml
• Long grain rice 1/2 cup
• Parsley 20 g
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 50 ml
• Butter 20 g
• Pumpkin 1 piece
• Lamb fillet 4 slices

Directions

1. Cook the rice following the instructions on the package.
2. While the rice is boiling, cut the pumpkin into 2x2 cm cubes. Grate the carrots, finely chop the onion, garlic and ginger.
3. In a saucepan or deep frying pan, melt the butter, add the vegetable oil and fry the chopped onion.
4. When the onion is soft, add the garlic and ginger, and fry for a couple of minutes, stirring occasionally. Add carrots and fry for another 5 minutes.
5. Add chopped pumpkin, stir with onion, garlic and ginger and fry for 5 minutes over high heat, then reduce heat to medium and simmer for another 10 minutes, stirring occasionally.
6. Add brandy, stir and simmer for another 2-3 minutes. Season with salt and pepper, add finely chopped parsley, stir and remove the pumpkin chutney from heat.
7. Lightly fry the rice in another skillet (2-3 minutes), add the pumpkin chutney, stir and remove from heat after 1-2 minutes.
8. Lightly pepper the lamb medallions and fry over high heat without adding salt.