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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Make ready 1 tbsp oil
  2. Take 2 onion, finely chopped
  3. Take 500 grams lean minced lamb
  4. Take 350 grams basmati rice
  5. Get 2 tbsp green thai curry paste or amount to taste
  6. Take 300 ml hot chicken stock
  7. Make ready 400 ml light coconut milk
  8. Get 140 grams frozen peas
  9. Get 1 lemon cut into wedges
  10. Take 1 coriander leaves to garnish
Instructions 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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