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