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

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We hope you got insight from reading it, now let’s go back to vickys spiced lamb & coconut pilaf, gf df ef sf nf recipe. You can cook vickys spiced lamb & coconut pilaf, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you achieve that.

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