Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF
Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys spiced lamb & coconut pilaf, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Make ready 1 tbsp oil
  2. Get 2 onion, finely chopped
  3. Make ready 500 grams lean minced lamb
  4. Take 350 grams basmati rice
  5. Get 2 tbsp green thai curry paste or amount to taste
  6. Make ready 300 ml hot chicken stock
  7. Take 400 ml light coconut milk
  8. Get 140 grams frozen peas
  9. Take 1 lemon cut into wedges
  10. Prepare 1 coriander leaves to garnish
Steps to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Heat the oil in a pan and cook the onion for 5 minutes until soft
  2. Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk
  3. Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed
  4. Stir in the peas and cook a further 3 minutes
  5. To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over
  6. 2 tbsp of thai green curry paste gives a mild flavoured finish. Feel free to use more or use a hotter curry paste

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