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’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys spiced lamb & coconut pilaf, gf df ef sf nf. One of my favorites. This time, I will 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 well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF is something that I have loved my entire life.

To begin with this particular recipe, we have to 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 that.

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