Simple Way to Prepare Any-night-of-the-week Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. It is one of my favorites food recipes. For mine, 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 well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I’ve loved my entire life.

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

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. Prepare 500 grams lean minced lamb
4. Prepare 350 grams basmati rice
5. Make ready 2 tbsp green thai curry paste or amount to taste
6. Prepare 300 ml hot chicken stock
7. Prepare 400 ml light coconut milk
8. Prepare 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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